Festive Fiesta Bites Recipes

Steps:

• Heat oven to 350°F.
• Separate crescent dough into 2 rectangles; firmly press perforations together to seal. Place, 2 inches apart, on baking sheet sprayed with cooking spray; sprinkle with seasonings.
• Bake 15 min. or until golden brown; cool.
• Mix cream cheese spread and guacamole until blended; spread onto crusts. Top with remaining ingredients.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
• Mix the cranberries and pistachios together in a small bowl. Set aside.
• Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
• Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
• Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
• Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

Steps:

• Smooth about a teaspoon of refried beans over the top of the Snack Factory® Pretzel Crisps®. Sprinkle lightly with taco seasoning.
• Add a layer of guacamole, then salsa, and a dollop of sour cream.
• Top with some chopped tomatoes, a sprinkle of chopped cilantro, and Cheddar cheese. Place an olive slice on the top.

Steps:

• On a lightly floured surface, roll pastry to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Press onto the bottom and up the sides of a greased miniature muffin cups. Bake at 400° for 6-8 minutes or until lightly browned. Remove from pans to cool on wire racks. , In a large skillet, cook sausage until no longer pink; drain well and set aside. In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly. , Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 10 minutes or until cheese is melted. Sprinkle with chopped olives. Serve hot.