True Blue Cocktail Bites

1 (15 ounce) box Pillsbury(R) refrigerated pie crusts, softened as directed on box
4 ounces cream cheese, softened
1/2 cup crumbled blue cheese
3 tablespoons half-and-half
1/4 teaspoon salt
1 egg
1/2 cup walnut pieces or halves
1/2 cup small fresh parsley sprigs


Heat oven to 375 degrees F. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased mini muffin cup.
In medium bowl with electric mixer, beat cream cheese and blue cheese on medium speed until smooth. On low speed, beat in half-and-half, salt and egg until well blended. Spoon 1 scant tablespoon mixture into each crust-lined muffin cup. Top each with 2 walnut pieces or 1 walnut half.
Bake 15 to 20 minutes or until filling is set and crust is light golden brown. Cool 5 minutes. Remove from muffin cups. Garnish with parsley. Serve warm.
Yield: 24 servings



Nutrition Information:

Per Serving

Calories: 127 kcal
Carbohydrates: 9 g
Dietary Fiber: 0 g
Fat: 9 g
Protein: 2 g
Sugars: 0 g