Dried Beef-Cream Cheese Bombs

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  • Makes: 12 servings
  • Serving Size: 1 bomb
  • Makes: 12 bombs
  • Prep: 20 mins
  • Bake: 12 mins 375°F

Dried Beef-Cream Cheese Bombs

Directions

  1. For filling, in a bowl stir together dried beef, cream cheese, and mustard.
  2. Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Unroll one dough sheet onto a lightly floured work surface and pat into a 12x8-inch rectangle. With a pizza cutter, cut dough evenly into six 4-inch squares. Place 2 tablespoons of the cream cheese mixture in a mound on the center of each round. Press a pickle chunk into each cream cheese mound. Repeat with remaining dough sheet and filling.
  3. for each bomb, pull dough up to cover filling completely; pinch seams firmly to seal. Place bombs, seam-sides up, in prepared muffin cups. Bake 12 to 15 minutes or until golden brown. Serve hot.

From the Test Kitchen

Make-Ahead Directions

Let bombs cool completely. Place bombs in 1-quart or 1-gallon resealable freezer bags. Seal, label, and freeze up to 1 month. To reheat, wrap each bomb individually with foil and bake at 350 degrees F for 15 to 20 minutes or until heated through.

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Nutrition Facts (Dried Beef-Cream Cheese Bombs)

  • Per serving:
  • 204 kcal ,
  • 12 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 30 mg chol. ,
  • 763 mg sodium ,
  • 17 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 7 g pro.
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