- 1 (15 ounce) box Pillsbury® refrigerated pie crusts, softened as directed on box
- 4 ounces cream cheese, softened
- 1/2 cup crumbled blue cheese
- 3 tablespoons half-and-half
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup walnut pieces or halves
- 1/2 cup small fresh parsley sprigs
- Heat oven to 375 degrees F. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased mini muffin cup.
- In medium bowl with electric mixer, beat cream cheese and blue cheese on medium speed until smooth. On low speed, beat in half-and-half, salt and egg until well blended. Spoon 1 scant tablespoon mixture into each crust-lined muffin cup. Top each with 2 walnut pieces or 1 walnut half.
- Bake 15 to 20 minutes or until filling is set and crust is light golden brown. Cool 5 minutes. Remove from muffin cups. Garnish with parsley. Serve warm.