Remember me? Yvonne… with Tried and Tasty? You know.. the gal behind the blog. I unexpectedly took the last two weeks off from posting. Not on purpose. It just happened. Life just happens sometimes you know? While I was taking time away from spending countless hours behind the computer, I did have time to make these adorable little tartlets.
I love me some seafood. When I saw the recipe for these they immediately reminded me of my Mini Shrimp & Artichoke Appetizer Cups. I KNEW I would love them. Then, when I saw the recipe was only three ingredients? SCORE! I decided to give the Rhodes Multi-Grain Rolls a try for the first time. Made with Sunflower Seeds, Flax Seeds and Millet. YUMM-O!
Ingredients
- 6 Rhodes Dinner rolls thawed to room temperature
- 1 1/2 cups deli seafood salad
- fresh dill
Instructions
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Spray counter lightly with non-stick cooking spray. Roll each roll into a 5x10-inch rectangle. Using a 5-inch flower shaped cookie cutter, cut two flowers out of each rectangle. Carefully place each flower into a sprayed muffin cup. Press the petals against the sides of the cups.
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Cover with plastic wrap and let rest 15 minutes. Remove wrap and press the petals again. Poke the bottoms a few times to prevent bubbles from forming. Bake at 375°F 5-7 minutes or until tips are golden brown. Remove flowers from muffin tin and place on cooling rack.
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When cool, fill each one with 1-2 tablespoons seafood salad and garnish with a small sprig of fresh dill.
Recipe Notes
Adapted from Rhodes Bake N Serv
Nutrition Facts
Seafood Tarts
Amount Per Serving
Calories 152
Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 17mg6%
Sodium 576mg25%
Potassium 135mg4%
Carbohydrates 19g6%
Fiber 1g4%
Protein 11g22%
Vitamin A 10IU0%
Vitamin C 3mg4%
Calcium 95mg10%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
