Bacon Crescent Tarts Recipes

BACON QUICHE TARTS

Steps:

• Preheat oven to 375°. In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion. , Separate crescent dough into 8 triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. , Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion. Freeze option: Freeze cooled baked tarts in a freezer container. To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.

CRESCENT BACON-CHEESE TARTLETS

Steps:

• Heat oven to 375°F.
• 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.

BACON CRESCENT TARTS

Steps:

• Mix in blender: cream cheese, milk, eggs, cheese, green pepper, onion.
• Grease muffin tin with Pam.
• Separate crescent dough into eight triangles.
• Press onto the bottom and up the sides of muffin tins.
• Sprinkle half the bacon into cups.
• Gently pour egg mixture over crust (don't overfill).
• Top with remaining bacon.
• Bake at 375 degrees for 18-22 minutes (until knife comes out clean).
• Makes a nice breakfast served with juice and fresh fruit.

BACON AND TOMATO CREAM CHEESE TARTS

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• Unroll crescent dough into 12x7-inch rectangle. If using crescent rolls, press seams to seal. Cut into 6 rows by 4 rows. Place dough pieces on cookie sheet, spacing slightly apart. Bake 10 to 13 minutes or until golden brown; cool 10 minutes.
• In medium bowl, mix cream cheese, 3 tablespoons of the green onions, 2 teaspoons of the thyme and the cream; beat with electric mixer on medium until well mixed. Spread 2 teaspoons cream cheese mixture on top of each baked crescent square.
• Top with bacon, tomatoes and remaining green onions and thyme. Serve immediately, or loosely cover and refrigerate up to 2 hours before serving.

BACON BRIE TARTS

Steps:

• 1. Preheat oven to 375.
• 2. Spray 24 mini muffin tins with oil.
• 3. Roll out the crescent rolls and press the seams to seal.
• 4. Cut into 24 equal squares and place one in each muffin tin.
• 5. Cut the brie into 24 cubes.
• 6. Add 1 cube of brie, a sprinkle of bacon and a sprinkle of brown sugar in each tin.
• 7. Bake 12-15 minutes until lightly browned. Remove from pan to a serving platter. Good served warm or room temperature.

CRESCENT BACON CHEESE TARTLETS

Steps:

• 1. Heat oven to 375 degrees F. If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough. 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.