1 c. ricotta cheese
1/2 c. shredded mozzarella cheese
1/4 c. grated Parmesan cheese
1 tbsp. snipped parsley
1 pkg. (3 oz.) cream cheese
1/4 c. firm butter
12 c. Bisquick baking mix
1/3 c. milk
2 tbsp. butter, melted

Heat oven to 425 degrees. Mix ricotta, mozzarella and Parmesan cheeses and the parsley; reserve. Cut cream cheese and 1/4 cup butter into baking mix with pastry blender until mixture resembles small peas; stir in milk.

Turn dough onto lightly floured board; knead 10 times. Roll dough 1/8 inch thick; cut into 3 inch rounds. Spoon heaping teaspoonful of cheese mixture onto center of each round. Fold dough into halves; press edges with floured fork to seal. Brush tops with melted butter. Bake on ungreased cookie sheet until golden brown, 10-15 minutes. Makes about 2 dozen appetizers.