Bacon Cheese Tomato Crescents Food

BACON, CHEESE & TOMATO CRESCENTS

Steps:

• Preheat oven to 375ºF. Separate dough into eight triangles; spread with cream cheese. Top evenly with remaining ingredients.
• Roll up, starting at shortest side of each triangle. Place, point-sides down, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.

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 AND TOMATO CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
• Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

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.

TOMATO BACON CUPS

Steps:

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

BACON APPETIZER CRESCENTS

Steps:

• HEAT oven to 375°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 teaspoons cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
• BAKE 12 to 15 minute or until golden brown. Serve warm.
• Size-Wise: Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories.
• Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.
• Special Extra: Sprinkle lightly with poppy seed before baking.
• Nutrition Information Per Serving: 190 calories, 13g total fat, 6g saturated fat, 2g trans fat, 25mg cholesterol, 400mg sodium, 12g carbohydrate, 0g dietary fiber, 3g sugars, 5g protein, 4%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 4%DV iron.

NO FUSS BACON TOMATO AND CHEESE CUPS

Steps:

• Place the phyllo cups on a cookie sheet or baking pan.
• Preheat oven to 375 degrees.
• In a large bowl, mix tomatoes (that have been drained), mayonnaise, bacon and cheese until well combined. Spoon 1 tablespoon mixture into each phyllo cup. Bake 15 to 18 minutes or until bubbly and cheese is melted. Serve hot or room temperature.

CREAM CHEESE-BACON CRESCENTS

Steps:

• Heat oven to 375°F.
• Mix reduced-fat cream cheese and bacon until blended.
• Unroll crescent dough; separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread with cream cheese mixture, adding about 1 tsp. cream cheese mixture to each triangle. Roll up, starting at short side of each triangle.
• Place, point sides down, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.

BACON CREAM CHEESE CRESCENTS

Steps:

• Preheat oven to 375°F.
• Mix cream cheese spread add bacon in small bowl until blended.
• Separate each can of dough into 8 triangles each.
• Cut each triangle in half lengthwise. Spread each dough triangle with cream cheese mixture.
• Roll up starting at shortest side of triangle and rolling to opposite point.
• Place point sides down on ungreased baking sheet.
• Bake 12-15 minutes or until golden brown.

BACON-TOMATO CHEESE TOASTS

Steps:

• Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
• Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

BACON, CHEESE & TOMATO CRESCENTS

Steps:

• 1. Separate crescent dough into eight triangles; spread with cream cheese. Top evenly with remaining ingredients.
• 2. Roll up, starting at shortest side of each triangle. Place, point-side down, on baking sheet.
• 3. Bake in a preheated 375º oven for 12 to 15 minutes or until golden brown. Serve warm.