Prep: 45 mins + chilling | Bake: 20 mins / batch | Makes: about 4 dozen

Ingredients:

1 cup butter, softened

6 oz. cream cheese, softened

2 cups all-purpose flour

Filling:

1 pkg. (16 oz.)  frozen chopped broccoli

1 large egg, beaten

1 can (10 3/4 oz.) condensed cream of celery soup, undiluted

1/4 cup 2% milk

1/4 cup mayonnaise

1/2 cup shredded sharp cheddar cheese

Topping:

1/4 cup dry bread crumbs

1 tbsp butter, melted

Instructions:

  1. In a bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle.
  2. Preheat oven to 350°F. Shape dough into 1″ balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and ups sides of cups.
  3. Cook broccoli according to package directions; drain. In a bowl, mix egg, soup, milk and mayonnaise; stir in cheese and cook broccoli. Spoon about 1 tbsp filling into each cup. Mix bead crumbs and melted butter; sprinkle over filling.
  4. Bake 18-22 minutes or until edges are golden brown. Cool in pans 2 minutes; remove to wire racks. Serve warm.

Notes:

  • To make ahead: Dough can be made up to 2 days in advance.
  • Freeze Option: Freeze baked and cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable freezer bags; return to freezer. To use, reheat frozen pastries on un-greased baking sheets in a 350°F oven for 14-16 minutes or until heated through.