4 ounces thinly sliced deli turkey, cut into 2-inch squares
4 cooked bacon slices, crumbled
1/2 cup diced fresh tomato
Garnish: fresh flat-leaf parsley leaves
How to Make It
Preheat oven to 350°. Line 2 baking sheets with aluminum foil, and lightly coat with cooking spray. Spoon Parmesan cheese by tablespoonfuls 1/2 inch apart onto prepared baking sheets, forming 12 (2 1/2-inch) rounds on each sheet.
Bake 1 sheet at 350° for 7 to 9 minutes or until edges are lightly browned and beginning to set. Working quickly, transfer cheese rounds to a lightly greased (with cooking spray) 24-cup miniature muffin pan, pressing gently into each cup to form shells. Repeat procedure with second baking sheet.
Microwave milk in a microwave-safe measuring cup 30 seconds at HIGH or until warm. Melt butter in a small saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in warm milk. Bring to a boil, and boil, whisking constantly, 1 to 2 minutes or until thickened. Whisk in shredded Cheddar cheese, kosher salt, and black pepper.
Increase oven temperature to 425°. Line each Parmesan shell with 2 turkey pieces, and fill each with 1 tsp. cheese sauce. Bake 5 minutes. Remove from pan to wire rack, and top with crumbled bacon and diced tomato.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.