Crescent Bacon Cheese Tartlet 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.

BACON APPETIZER CRESCENTS

Steps:

• Heat oven to 375 degrees F.
• Mix all ingredients except crescent dough.
• Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.

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.

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.