Gouda and Babybel Snacks

OK, Feasty Fans, we're double dipping this week with two recipes. They both taste the same so you pick which one you would like to try. If you want a quick and easy appetizer that tastes delicious, then this baby is for you. I managed to cut back on the fat and sugar without compromising the flavors. Maybe a little wine to go with your cheese appetizer. Enjoy!


Mini Encrusted Baked Gouda Pouches

• 8 light Babybel cheeses, unwrapped
• Pillsbury Reduced Fat Crescent Rolls
• 1 egg, beaten
• optional dip #1: Smucker's sugar free Blackberry Jam
• optional dip #2: Dijon mustard

Preheat oven to 375 degrees. Meanwhile unwrap plastic and wax from Babybel's and set aside. Open crescents and divide into 8 sections. Then wrap one section around cheese circle pinching seams together carefully and covering completely on crescent dough. Space evenly on ungreased cookie sheet and with a pastry brush on egg on top of crescents to make dough golden brown. Then bake for 13 minutes or until golden brown.

Tip: You may use the mustard or jelly as a dip after baking or you may put 1/2 tsp of mustard or jelly on dough before you wrap cheese with crescent and bake the jelly or mustard in it. They are very good left plain too. Makes 8 mini baked cheeses.


Mini Baked Babybel Cups

• 8 light Babybel cheeses, unwrapped
• Pillsbury Reduced Fat Crescent Rolls
• Smucker's sugar free Blackberry jam or Dijon mustard

You will need a mini muffin pan for this recipe. Preheat oven to 375 degrees. Open the cheeses, cut then in half (like a half circle) and set aside. Then open Crescent rolls and divide into 8 sections, then cut each section in half (not in half long ways).  Place dough into mini muffin wells and add either 1/4 tsp mustard or jelly onto dough, then top with cheese half. Bake for 9 minutes or until golden brown. Makes 16 mini cheese cups.