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Bacon-Cream Cheese Crescent Cups

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Bacon-Cream Cheese Crescent Cups
  • Prep Time 25 min
  • Total Time 40 min
  • Servings 24
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Crescent dough sheets make quick work in these flavorful cheese and bacon-filled appetizers.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
4
oz cream cheese (from 8-oz package), softened
3
slices bacon, crisply cooked and crumbled
2
tablespoons chopped seeded serrano chiles
1
cup finely shredded Mexican cheese blend (4 oz)

Directions

  • 1 Heat oven to 375°F. Unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares. Press 1 square in bottom and up side of each of 24 ungreased nonstick mini muffin cups.
  • 2 In medium bowl, mix cream cheese, bacon, serrano chile and cheese until well blended. Spoon rounded teaspoonful cream cheese mixture into each cup.
  • 3 Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from pan to serving platter. Serve warm.
Tips  

Quarter 6 cherry tomatoes. Garnish each crescent cup with a cherry tomato wedge and a cilantro sprig.

Keep dough in the refrigerator until you’re ready to use it; cold dough is much easier to work with. Have the other ingredients ready to use.

Can’t find serrano chiles? Substitute jalapeño chiles.

Nutrition Information 
No nutrition information available for this recipe
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