Michelle's Mushroom-Mozzarella Appetizer Cups

(WJBK) - Get this recipe courtesy of Pillsbury and Michelle Hayes of Livonia. Michelle is a finalist in the Pillsbury Bake-Off contest.

INGREDIENTS
1 can Pillsbury® refrigerated crescent dinner rolls
2 tablespoons LAND O LAKES® Unsalted or Salted Butter
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Garlic Salt
1 tablespoon Crisco® Light Olive Oil
1 package (8 oz) sliced fresh mushrooms
1/3 cup chopped onion
1/4 teaspoon McCormick® Ground Black Pepper
1/3 cup julienne-cut sun-dried tomatoes in oil and herbs (from 8-oz jar)
4 oz mozzarella cheese, cut into 1/2-inch cubes
1 cup mixed spring greens (from 5-oz bag), chopped
1 tablespoon olive oil-and-vinegar dressing

DIRECTIONS
1. Heat oven to 350°F. Spray 8 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. Remove crescent dough from can, but do not unroll. Using serrated knife, cut roll of dough into 8 slices; place 1 slice in each muffin cup.

2. In small microwavable bowl, microwave 1 tablespoon of the butter 10 to 15 seconds or until melted. Stir in garlic powder and garlic salt. Brush butter mixture onto dough in each cup.

3. Bake 8 to 12 minutes or until light golden brown. Remove from oven. Using back of spoon, immediately press center of each round to form a cup. Set aside.

4. Meanwhile, in 10-inch nonstick skillet, melt remaining 1 tablespoon of butter and olive oil over medium heat. Add mushrooms and onion; cook 7 to 10 minutes, stirring frequently, or until softened. Remove from heat; stir in pepper and 1/4 cup of the sun-dried tomatoes.

5. Evenly divide 1/2 of the cheese cubes into each cup; top with 1 tablespoon mushroom mixture. Evenly divide remaining cheese cubes into each cup.

6. Bake 6 to 8 minutes or until cheese is melted. Cool in pan 5 minutes. Transfer to serving platter.

7. In medium bowl, combine mixed spring greens and salad dressing; toss to coat. Top each cup with salad mixture. Garnish with remaining sun-dried tomatoes. Serve warm.