Raviolli Bites

• 2 cans (8 oz each) Crescent Recipe/ refrigerated seamless dough sheet
• 1 container (15 oz) whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese (4 oz)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons finely chopped fresh basil leaves
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 Egg
• 2 1/2 ounces thinly sliced salami, finely chopped (1/2 cup)
• 1 1/2 ounces sun-dried tomatoes in oil, drained, finely chopped (1/4 cup)

Heat oven to 375°F. Spray 24 mini muffin cups with Original No-Stick Cooking Spray. On work surface, unroll 1 dough sheet; cut into 24 (2-inch) squares. Place 1 dough square in bottom and up side of each of 24 muffin cups, letting points of dough extend over edge of cup. In medium bowl, mix remaining ingredients. Spoon about 1 tablespoon cheese mixture into each cup. Bake 10 to 15 minutes or until golden brown. Cool in pans 3 minutes; remove from pan to cooling rack. Repeat with remaining dough and filling, cooling pans between batches. Serve warm.