Broccoli-Cheddar Tassies

1. 1

   In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle.

2. 2

   Preheat oven to 350u00b0. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups.

3. 3

   Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling.

4. 4

   Bake until edges are golden brown, 18-22 minutes. Cool in pans 2 minutes before removing to wire racks. Serve warm.

5. 5

   Dough can be made 2 days in advance.

6. 6

   Freeze cooled pastries on waxed paper-lined

7. 7

   until firm. Transfer to resealable plastic freezer bags. To use, reheat pastries on ungreased

8. 8

   in a preheated 350u00b0 oven 14-16 minutes or until lightly browned and heated through.

No additional tips available.