• 4 oz Wood River Creamery Roasted Red Pepper & Cracked Peppercorn cheese
• 1 shallot, minced
• 1/2 cup sliced jarred roasted red peppers
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 can (8 oz) crescent dough
• 4 tsp finely chopped fresh chives
• 1 tsp freshly grated lemon zest

Preheat oven to 375°F.

• Cut cheese into twenty-four 1/2-inch cubes.
• In a medium bowl, toss together the minced shallot, roasted red peppers, garlic, and oil.
• Unroll crescent dough on a lightly floured work surface and press into a 12 x 9-inch rectangle. Cut into twenty-four 2-inch squares. Gently press each square into an ungreased mini muffin cup.
• Divide red pepper mixture among crescent dough cups and top each with a cheese cube.
• Bake for 15 to 20 minutes or until the pastry is golden brown and the cheese has melted. Let stand for 5 minutes.
• Garnish with chives and lemon zest. Serve warm or at room temperature.

Tip: Substitute roasted red peppers with drained jarred marinated artichokes if desired.