Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
50 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 25mg
- Sodium: 210mg
- Total Carbohydrates: 3g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Fall 2010.