Baked Mini Bread Cups Recipes
BAKED MINI BREAD CUPS
A quick, easy and semi-fancy edible bite-sized container for appetizer fillings (chicken/tuna salad, drained marinated olives, scrambled eggs and chorizo, etc.)
Provided by Mercy
Categories Lunch/Snacks
Time 25m
Yield 12 cups
Number Of Ingredients 3
Steps:
- Using a 2 2/3-inch round cutter (or juice glass) cut bread into rounds.
- Butter both sides with melted butter and press into mini muffin tins, being careful not to tear bread and season with salt.
- Bake at 300°F for 10 to 15 minutes until toast are firm to the touch and slightly golden in color.
- Fill with desired fillings.
Nutrition Facts : Calories 100.4, Fat 4.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 170.8, Carbohydrate 12.7, Fiber 0.6, Sugar 1.1, Protein 1.9
SOURDOUGH MINI APPETIZER CUPS
I said that I'd never give out my "secret recipe" for my mini bread cups, but... Never say never!
Provided by Donna Graffagnino
Categories Other Appetizers
Time 1h10m
Number Of Ingredients 2
Steps:
- 1. You need a mini-muffin pan (24 muffins) and a wooden dowel or other tool to form the raw dough into cups, and butter flavored Pam. Spray each muffin well with a quick blast of non-stick spray. If your muffin tin is non-stick, get a paper towel and wipe some of the excess out of the pan. (Keep the paper towel to use for greasing the pan for the next batch)
- 2. Preheat oven to 350 degrees. Remove the dough from the can and cut the bread loaf in half. Each half will eventually make 12 bread cups. Cut each half in half again, then cut each fourth into 3 equal pieces. Try to keep the dough amounts as even as possible.
- 3. Form the dough into little balls, pinching the seams together on the bottom, and drop into each muffin well.
- 4. Bake cups for 6 minutes. Remove from oven and with your dowel, dip into flour and firmly press the semi-cooked dough into shape to make nice beautiful bread cups. Bake again for 4 minutes, remove from oven and let cool. If any of the dough has started rising inside the cup, flour the dowel and press the cup back into shape.
- 5. At this point the cups can be put into a large zip-lock bag and frozen until ready to use. I usually make 2 or 3 tubes of bread cups at a time. They don't last long and it's easier to make a bunch at one time. These are SO MUCH better than those store-bought expensive Filo cups!
- 6. When ready to use, fill cups with your favorite filling: crawfish pie mixture, crabmeat casserole, corn bacon and cheese, etc. Keep in mind that these are a 2-bite appetizer so make sure that you make your filling thick enough that it won't spill out after the first bite. Bread crumbs are great for thickening up fillings.
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