Cheesy Broccoli Puffs with Sriracha Mayonnaise
Prep Time: 20 Minutes Start to Finish: 45 Minutes 12 servings
- 1 bag (12 oz) frozen broccoli and cheese sauce
- ¾ cup Original Bisquick™ mix
- ½ teaspoon crushed red pepper flakes
- ⅛ teaspoon salt
- ½ cup milk
- 2 eggs
- ⅓ cup grated Parmesan cheese
- 6 slices packaged precooked bacon (from 2.1-oz package), chopped
- ½ cup mayonnaise
- 2 teaspoons Sriracha sauce
- Sliced green onions, if desired
1 Heat oven to 375°F. Generously grease 24 mini muffin cups with shortening or cooking spray. Cook broccoli & cheese sauce as directed on bag for minimum time. Chop broccoli.
2 In medium bowl, stir Bisquick mix, pepper flakes, salt, milk and eggs with whisk or fork until blended. Stir in broccoli & cheese sauce, Parmesan cheese and bacon. Divide mixture evenly among muffin cups (cups will be full).
3 Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are light brown. Cool 5 minutes. With thin knife, loosen sides of puffs from pan; remove to cooling rack.
4 In small bowl, mix mayonnaise and Sriracha sauce until smooth. Top each warm puff with 1 teaspoon mayonnaise mixture; garnish with onion.
1 Serving (2 Appetizers): Calories 120; Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 40mg; Sodium 460mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 5g Exchanges: ½ Starch, ½ Medium-Fat Meat, 1 Fat Carbohydrate Choices: ½
Kitchen Secrets Satisfy your vegetarian guests by substituting either ¼ cup finely chopped red or green bell pepper or 2 tablespoons sliced green onions for the bacon.
