Trying this again. French Dip Cupcake Recipe

The Recipe
French Dip "Cupcakes"


Ingredients:
12 oz deli roast beef, thinly sliced and chopped into pieces (I used my store brand’s 96% fat free kind)
4 Laughing Cow Light Swiss wedges, chopped
1/3 c Au Jus gravy (I used Heinz which comes in a jar by the other gravy)
16 wonton wrappers (typically found in the produce section)
4 oz (1 cup) reduced fat 2% shredded mozzarella cheese

Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwaveable bowl, combine the roast beef, cheese wedges and Au Jus sauce. Microwave for 2 minutes on high. Stir to combine until cheese wedges are melted and roast beef mixture is fully coated with cheese and Au Jus sauce.
3. Push a wanton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon about half of the roast beef mixture evenly amongst the wonton wrappers. Sprinkle about half the mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 “cupcakes.” Weigh****chers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weigh****chers.com)
Nutrition Information per serving from myfitnesspal.com: 129 calories, 8 g carbs, 4 g fat, 14 g protein, 0 g fiber

Source: Emily Bites Original

 

sounds totally yummy I think I may need to try these!

They do sound yummy.  This is something I could make to take to work for lunch!!!

regular or mini muffin tin?  Sometimes it's hard to tell in picture. 

 

I made lasagna cupcakes using mini muffin and they were a hit.. they taste even better the next day.  I wonder if it's the same for french dip cupcakes tasting better the next day. 

 

 

I would think Regular Muffin tins because of the size of wonton wrappers. Even the small ones are too big for Mini Muffins tins. Unless  you cut them.

I've always felt pasta dishes taste better the next day. The extra time allows for all the flavors to meld together.

What recipe did you use for those?

Well that looks great. Thanks. I will be trying it as soon as I get the ingredients. I know my hubby will love it too. Thanks again.

Oh my goodness, sounds delicious.  I'm printing this out.  How do they taste re-heated?

Sorry should have read first, if you make them soon will you share how they are re-heated?

I am pre-op but this is going in the file!   I wonder if you can do something similar with any combination of foods depending on what sits well for you.  Like eggs and sausage like a quiche.  I hear lots of people say they eat the toppings off a pizza I bet you could make these with low sodium pepperoni , cheese, and tomato sauce and even ruben style!

after drooling all over the keyboard i have decided that these are what is up for lunch tommorow. :D  YUM YUM!! Thank you for sharing this! I love the portion control...and the ability to make a hot pocket esque thing without havin to go to the freezer section. Thank you for sharing~!