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Flower Crisps Filled with Cream Cheese and Roasted Red Pepper Pesto

Flower Crisps Filled with Cream Cheese and Roasted Red Pepper Pesto
Eye catching and tasty appetizers are great to serve and also impress guests and family members. In this article we are sharing a satisfying recipe according to spring theme. Egg rolls wraps are used to make flower and filled with cream cheese and roasted red pepper.
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Source:  Amber Saleem
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  • Ingredients

  • Egg roll wrappers 7

  • Almonds ¼ cup (blanched and sliced)

  • Roasted red pepper as required

  • Parsley 1 tbsp (chopped)

  • Lemon juice 1 tsp

  • Cheddar cheese ¼ cup

  • Extra virgin olive oil 3 tbsp

  • Salt and black pepper for seasoning

  • Cream cheese 8 tbsp

  • Parsley 14 leaves

  • Basil pesto 3 tsp

  • Direction

  • How to Make Flower Shaped Cups:

  • Cut out flower shaped wraps with help of a cookie cutter around 14 flowers from the egg roll wrappers.

  • For cutting 2 flowers from one wrap cut one flower close enough to the corner.

  • Wrap the flowers over the mini muffin cups, leaving one cup in between each.

  • Bake for 4 minutes, then turn the pan and return it to the oven for 3-4 more minutes until the flower cups are golden brown.

  • Allow to cool, and then remove them from the muffin pans.

  • Filling in Flower Shaped Cups:

  • In the mean while when flower cups are baking, prepare the filling.

  • Toast almonds in oven for 4 minutes.

  • In a food processor put roasted red peppers, roasted almond, parsley, lemon juice, cheddar cheese and extra virgin olive oil; process all until well combine but not smooth.

  • Season with salt and black pepper.

  • Assembling the Flowers:

  • Spoon a heaping teaspoon of cream cheese into bottom of each flower cup. Press one parsley leaf into the cheese in each cup.

  • Spoon a heaping teaspoon of the roasted red pepper into each cup.

  • Drop a small dot of pesto into the center of each flower cup.

  • Flower Crisps are ready to serve.

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