Ingredients
1 cup butter, softened6 ounces cream cheese, softened2 cups all-purpose flourFILLING:1 package (16 ounces) frozen chopped broccoli1 large egg, lightly beaten1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/4 cup 2% milk1/4 cup mayonnaise1/2 cup shredded sharp cheddar cheeseTOPPING:1/4 cup dry bread crumbs 1 tablespoon butter, melted
Preparation
In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to handle.
Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups.
Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling.
Bake until edges are golden brown, 18-22 minutes. Cool in pans 2 minutes before removing to wire racks. Serve warm.
