Tired of the same old holiday recipes? I am!!
This year, I'm in search of new holiday recipes. I will post the ones I've found for everyone to try this holiday season.
Enjoy!
Ingredients
1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream
Directions
Heat oven to 375 degrees F. High Altitude (3500-6500 ft): No change.
If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal.
If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.
Crescent Bacon-Cheese Tartlets
1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream
Directions
Heat oven to 375 degrees F. High Altitude (3500-6500 ft): No change.
If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal.
If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.
Courtesy of Pillsbury Crescent Recipe Creations, Copyright 2008
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