Muffuletta Italian Quiche

http://www.pillsbury.com/recipes/muffuletta-quiche-cups/

1 can (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
3 tablespoons finely diced ham
3 tablespoons finely diced salami
2 tablespoons finely chopped pimiento-stuffed green olives
1/2 teaspoon McCormick® Oregano Leaves
2 LAND O LAKES® Eggs
2 tablespoons half-and-half
1/8 teaspoon red pepper sauce
1 cup shredded provolone cheese (4 oz)
2 teaspoons chopped fresh Italian (flat-leaf) parsley

1 Heat oven to 375°F. Spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
2 If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin cup.
3 In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended.
4 Spoon about 1 tablespoon cheese into each muffin cup. Top each with about 1 rounded tablespoon ham mixture. Divide egg mixture evenly among muffin cups (about 1 tablespoon each). Top with remaining cheese.
5 Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.

Nutrition Information:
1 Serving (1 Serving)

Calories 190
(Calories from Fat 110),

Total Fat 13g
(Saturated Fat 5g,
Trans Fat 1 1/2g),
Cholesterol 60mg;
Sodium 480mg;
Total Carbohydrate 12g
(Dietary Fiber 0g,
Sugars 3g),
Protein 8g;

Percent Daily Value*:

Vitamin A 4 %;
Vitamin C 0 %;
Calcium 10 %;
Iron 6 %;

Exchanges:

1 Starch;
1/2 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices: 1;

*Percent Daily Values are based on a 2,000 calorie diet.