- 1 can flaky layer refrigerated canned biscuits
- 3 ounces cream cheese
- 4 ounces pepper jelly
Separate each biscuits into two layers.
Place into mini-muffin tin, pressing up sides of pan.
Cut cream cheese into 1/2" squares.
Place a square of cheese in center of each muffin.
Top cream cheese with 1/2 teaspoon of jelly.
Bake in preheated 400-degree oven for 8 to 10 minutes or until brown.
Carefully remove from muffin tins.
Serve warm or at room temperature.
Makes 20 tarts.
Different jellies may be used for pepper jelly.
Try Pecan Peach Pepper Preserves