Bacon Wednesday: bacon cheese tartlets

The Chicks worked hard for our bacon this week. Two days of hot work in the warehouse for the School Supply Giveaway. So we deserve our bacon cheese tartlets. The recipe is from our good friend, Mrs. Pillsbury. You can just use the recipe below or hop on over to the Pillsbury site.

Bacon cheese tartlets

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

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

Heat oven to 375 degrees. Unroll the dough into one large rectangle. Press into a 12-by-9 inch rectangle, firmly pressing the perforations to seal.

Cut dough into 12 squares. Gently press the squares into 12 greased 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 a small bowl, beat the egg and whipping cream. Spoon slightly less than a tablespoon into each cup.

Bake 15-20 minutes or until edges are golden brown and filling is set. Cool five minutes before removing from muffin cups.

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