We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Bacon-Chicken Sliders with Raspberry-Onion Spread

(10)
  7 reviews
  • 45 min prep time
  • 45 min total time
  • 14 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

There's a sassy new mini sandwich in town! Chicken, bacon and extra goodies are sandwiched between flaky, baked crescent rounds.

Bake-Off® Contest 45, 2012
Cameron Bailey
Salt Lake City, Utah

Ingredients

1
can Pillsbury™ Place 'n Bake® refrigerated crescent rounds
1
egg, beaten
1
to 2 teaspoons poppy seed
1
tablespoon Crisco® Pure Vegetable Oil
1
cup chopped red onions
1/8
teaspoon salt
1/8
teaspoon ground black pepper
1
cup Progresso™ chicken broth
2
tablespoons balsamic vinegar
1/4
cup red raspberry preserves
1/4
cup apricot preserves
1
boneless skinless chicken breast, cooked, thinly sliced
4
slices hickory-smoked bacon, crisply cooked, broken in half
1/4
cup fresh cilantro leaves

Steps

  • 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Place crescent rounds on cookie sheet; press each crescent into 2 1/2-inch round. Brush with egg; sprinkle with poppy seed.
  • 2 Bake 8 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  • 3 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions, salt and pepper; cook 3 to 5 minutes, stirring frequently, or until onions are tender. Add chicken broth and balsamic vinegar; cook 12 to 17 minutes or until sauce is reduced by half. Stir in red raspberry and apricot preserves; cook 2 to 3 minutes, stirring frequently, or until slightly thickened. Cool 5 minutes.
  • 4 Cut each crescent round in half horizontally. Place bottoms of buns on serving platter; top each with 2 teaspoons of the onion mixture, chicken, bacon, cilantro and top of bun.
  • 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Place crescent rounds on cookie sheet; press each crescent into 2 1/2-inch round. Brush with egg; sprinkle with poppy seed.
  • 2 Bake 8 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  • 3 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions, salt and pepper; cook 3 to 5 minutes, stirring frequently, or until onions are tender. Add chicken broth and balsamic vinegar; cook 12 to 17 minutes or until sauce is reduced by half. Stir in red raspberry and apricot preserves; cook 2 to 3 minutes, stirring frequently, or until slightly thickened. Cool 5 minutes.
  • 4 Cut each crescent round in half horizontally. Place bottoms of buns on serving platter; top each with 2 teaspoons of the onion mixture, chicken, bacon, cilantro and top of bun.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
16%
Trans Fat
1 1/2g
Cholesterol
40mg
13%
Sodium
500mg
21%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
13g
13%
Protein
8g
8%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 LAND O LAKES is a registered trademark of Land O’Lakes, Inc. Smucker’s, Simply Fruit, Low Sugar and Squeeze are trademarks of The J.M. Smucker Company Crisco is a trademark of The J.M. Smucker Company McCormick and the Mc logo are registered trademarks of McCormick & Company, Incorporated, used by permission
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved