Flag Tartlets

Instructions

1. Heat oven to 350°F.
2. Unroll one crescent dough sheet on a parchment paper-lined cutting board to a 12 x 8-inch rectangle. (Press to seal perforations if using crescent rolls.) Cut into 24 squares, about 2-inches each. Repeat step with remaining dough sheet.
3. Gently press squares into ungreased mini muffin cups. Bake for 10-12 minutes or until golden brown. Cool completely in pans on wire racks.
4. Meanwhile, combine strawberries and tomatoes in a bowl.
5. Beat the cream cheese, cheddar gruyere and garlic powder in a large bowl until combined. Add basil; beat just until blended. Season with salt and pepper to taste.
6. Pipe or spoon cheese mixture into crescent shells. Top 9 tartlets with blueberries. Top 18 tartlets with strawberry-tomato mixture. Arrange tartlets in a flag design on a serving platter.