Ingredients
1 (8-oz.) tube crescent dough
Cooking spray, for pan
24 ~2" square pieces roasted red pepper
24 1" cubes feta
1 tbsp. Fresh thyme leaves, plus more for garnish
1/2 medium shallot, minced
Kosher salt
Lemon zest, for garnish
Preparation
Step 1Preheat oven to 375° and adjust oven rack to center position. Roll out crescent dough and pinch together seams. Using a chef’s knife, cut into 24 squares; lengthwise into quarters and crosswise into sixths. Grease mini muffin tin with cooking spray and place squares into muffin tin slots.Step 2Fill each square with a piece of roasted red pepper, a cube of feta, and a sprinkle of thyme leaves and shallots. Season bites lightly with salt.Step 3Bake until dough is cooked through and golden, 15 to 17 minutes. Let cool 5 minutes, then transfer to serving platter and top with more fresh thyme leaves. Grate a light layer of lemon zest over bites and serve.
Pro tips:
- Jarred roasted red peppers are perfect for this recipe, but sometimes they’re chopped into small pieces. If you can’t make 24 2” squares, just fill each crescent cup with an even layer of pepper pieces, leaving a little extra dough exposed around the edges.
- If you want a visual guide for cutting the crescent dough, check out the video for Cranberry Brie Bites. It’s at the 17 second mark.
- If you can’t find whole pieces of feta, crumbled feta will totally work. Add about 1 teaspoon to each crescent cup.
- To give each bite a light dusting of lemon zest, we prefer zesting directly over the bites with a Microplane rather than zesting into a bowl, which causes it to clump together. Make sure you’re only zesting the flavorful yellow outer layer of peel, and not the bitter white pith below it. Made this? Let us know how it went in the comment section below!
