11 oz Cornbread twists;
-refrigerated
10 1/2 oz Asparagus; canned and
-drained
– cut into 1″ pieces
2 oz Pimiento; drained and diced
2 Green onions; sliced
1 c Half and half
1 ts Dry mustard
1/4 ts Ground ginger
1/4 ts Crushed red pepper
5 Eggs; or equivalent
Egg substitute
1 c Shredded Swiss cheese
1/2 c Shredded cheddar cheese
Heat oven to 375?F. – Unroll dough into rectangle. Place in ungreased
13×9-inch pan; press over bottom and 1 inch up sides to form crust. –
Firmly press perforations to seal. Bake at 375?F. for 5 minutes. (Dough
will look underdone.) Remove from oven. – Spoon asparagus, pimiento and
onions evenly over crust. In medium bowl, combine half-and-half, mustard,
ginger, red pepper flakes and eggs; mix well. Pour over crust. Sprinkle
cheeses evenly over egg mixture. – Bake at 375?F. for 20 to 30 minute or
until knife inserted in center comes out clean. – Cut into squares. Serve
warm. 24 appetizers. [100 cals
6 g fat]
SW VARIATION: Substitute roasted and diced zucchini for the asparagus.
Serve with a chunky, fresh salsa.
[mcRecipe / patH 23 Au 96]
Yields
24 Servings
