Crescent Bacon Cheese Tartlet Food

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 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:

• 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.

CRESCENT BACON-CHEESE TARTLETS

Steps:

• Heat oven to 375ºF.
• Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal.
• 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.

CRESCENT BACON CHEESE TARTLETS

Steps:

• Heat oven to 375F.
• Unroll dough into 1 large rectangle and press all perforations to seal.
• Cut dough into 12 squares.
• Gently press squares into 12 ungreased mini muffin tins and shape edges to form rims.
• Mix cheese, bacon, onion, egg and heavy cream and stir well to mix.
• Fill each crescent evenly with the cheese mixture.
• Bake 15 to 20 minutes or until edges are golden brown and filling is set.
• Cool 5 minutes before removing from pan.

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, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

CANADIAN BACON CRESCENTS

Steps:

• Preheat oven to 375°F. Separate dough into eight triangles. Tightly roll up 1 Canadian bacon slice; place on short end of one of the triangles. Roll up, starting at short end. Place, point-side down, on baking sheet. Repeat with remaining Canadian bacon and dough.
• Bake 12 to 14 min. or until golden brown.
• Sprinkle with cheese. Bake an additional 1 min. or until cheese is melted.