Recipe - Apple Ricotta Brunch Biscuits

One half cup Sugar
1 cup Ricotta cheese
1 Egg
2 teaspoon Cinnamon
One fourth cup Sliced almonds
1 cn (17.3 oz.) Pillsbury Grands!
Refrigerated Buttermilk
Biscuits
1 small Apple; peeled, cut into 8
wedges (One half inch thick)

Heat oven to 375 F. Spray 8 jumbo muffin cups or 8 (6oz.) custard cups
with nonstick cooking spray. In small bowl, combine sugar, cheese and egg;
beat at high speed for 1 minute. In small bowl, combine cinnamon and
almonds; mix well.

Separate dough into 8 biscuits. Press each biscuit evenly in bottom and up
sides of spraycoated muffin cups. Place 1 wedge of apple in each cup.
Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge;
sprinkle with cinnamon mixture.

Bake at 375 F. for 20 to 25 minutes or until biscuits are deep golden brown
and apples are crisptender. Remove biscuits from muffin cups; cool 15
minutes. Serve warm. Store in refrigerator.

Ready in 1 hour 8 biscuits

Busted by KellyB kelly@hci.net 3/38/98

Recipe by: Copyright 1998 The Pillsbury Company

Posted to recipeludigest by Kelly kelly@hci.net on Mar 28, 1998