Number Of Ingredients 7 Steps:
Heat oven to 350ºF. Heat dressing and oil in large skillet on medium heat. Add onions. Cook 15 to 18 minutes or until golden brown, stirring occasionally. Meanwhile, place 1 wonton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, extending edges of wrapper over top of cup. Bake 5 minutes. Spoon 1 tablespoon onion into each baked wonton cup. Top with cheese and thyme. Bake 8 to 10 minutes more or until filling is heated through and edges of cups are golden brown.
Time 40m Yield 8 servings, 3 won ton cups each Number Of Ingredients 6 Steps:
Heat oven to 350ºF. Heat dressing and oil in large skillet on medium heat. Add onions; cook 15 to 18 min. or until golden brown, stirring occasionally. Meanwhile, place 1 wonton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, extending edges of wrapper over top of cup. Bake 5 min. Spoon 1 Tbsp. onions into each wonton cup. Top with cheese and thyme. Bake 8 to 10 min. or until filling is heated through and edges of cups are golden brown.
Time 20m Yield 2 cups. Number Of Ingredients 9 Steps:
In a small bowl, beat cream cheese, onion and garlic salt. Shape into a disk; transfer to a serving plate., In a small saucepan, combine butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat 4-5 minutes or until sugar is dissolved. Stir in pecans; cool slightly. Spoon over cheese mixture. Serve with crackers.
Time 1h5m Yield 48 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Add sausage to a frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and let cool. Combine regular and vegetable cream cheese, Cheddar cheese, bell pepper, green onion, and cooled, crumbled sausage in a bowl. Mix well and set aside. Unroll 1 crescent dough sheet and press into a 9x12-inch rectangle. Cut 6 rows across and 4 rows vertically to yield 24 squares. Repeat with the second package of dough. Place 1 square in each cup of two nonstick 24-cup mini muffin tins, pressing it into the bottom and up the sides. Drop 1 heaping teaspoon of sausage filling into each cup. Filling should be up to the top of the cup, but you do not need to press it down. Bake in the preheated oven until the dough is golden brown, 11 to 13 minutes. Cool for 5 minutes in the tins before removing to a platter.
