Ah, mini fillo shells... They always save the day when you need a quick party snack or appetizer. But we bet your guests have never had a bite like this before—it's an Italian inspired filling with a twist from crushed pineapple.
Servings and Ingredients
|½ c. Hy-Vee low-fat ricotta cheese|
|¼ c. Hy-Vee finely shredded mozzarella|
|1 Hy-Vee large egg|
|2 tbsp. drained Hy-Vee crushed pineapple|
|1 tbsp. Hy-Vee shredded Parmesan|
|1 tbsp. finely chopped green onion (greens only)|
|¼ tsp. Hy-Vee dried mustard|
|1 (3 oz) pkg La Quercia prosciutto|
|1 (1.90 oz) pkg mini fillo shells|
- Preheat oven to 350 degrees.
- Combine ricotta, mozzarella, egg, pineapple, Parmesan, green onion and dried mustard in a medium bowl.
- Slice prosciutto in half and line mini fillo shells. Fill each shell with about 1 tablespoon cheese mixture and bake for 12 to 15 minutes or until tops are golden.
50 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 25mg
- Sodium: 210mg
- Total Carbohydrates: 3g
- Protein: 4g
Vitamin A 2%
Vitamin C 0%
Hy-Vee Seasons Fall 2010.