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Bake-Off® Contest 46, 2013
Wilkes-Barre, Pennsylvania

Brussels Sprouts and Bacon Crescent Cups

Party apps that have it all. Try flaky crescents with cheese, bacon and a veggie!

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  • prep time 25 min
  • total time 45 min
  • ingredients 6
  • servings 16
 

Ingredients

1
box (10 oz) Green Giant® frozen baby Brussels sprouts & butter sauce
1
teaspoon Crisco® Pure Canola Oil
1/4
cup finely chopped red onion
1
can Pillsbury® refrigerated crescent dinner rolls (8 ct)
8
slices packaged precooked bacon, cut in half
1/2
cup shredded pepper Jack cheese (2 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 16 regular-size muffin cups with Crisco® Original No-Stick Cooking spray or line large cookie sheet with parchment paper. Microwave frozen Brussels sprouts as directed on box; set aside to cool slightly.
  • 2 Meanwhile, in 8-inch skillet, heat oil over medium-high heat. Add red onion; cook 2 minutes or until soft, stirring occasionally. Set aside.
  • 3 Remove dough from package, but do not unroll. Using serrated knife, cut evenly into 16 rounds; carefully separate rounds. Roll each round into a ball; flatten to 2 1/2-inch round. Spoon about 1/4 teaspoon of the red onion in center of each crescent round. Wrap 1/2 bacon strip around each Brussels sprout; place on onion, Brussels sprout side up. Bring edges of dough up sides of each bacon wrapped Brussels sprout to form a cup, pressing dough firmly to secure. Place in muffin cups. Top each with heaping teaspoon of cheese; press in lightly. Drizzle any remaining butter sauce over cups.
  • 4 Bake 12 to 17 minutes or until edges are golden brown.
  • 1 Heat oven to 350°F. Spray 16 regular-size muffin cups with Crisco® Original No-Stick Cooking spray or line large cookie sheet with parchment paper. Microwave frozen Brussels sprouts as directed on box; set aside to cool slightly.
  • 2 Meanwhile, in 8-inch skillet, heat oil over medium-high heat. Add red onion; cook 2 minutes or until soft, stirring occasionally. Set aside.
  • 3 Remove dough from package, but do not unroll. Using serrated knife, cut evenly into 16 rounds; carefully separate rounds. Roll each round into a ball; flatten to 2 1/2-inch round. Spoon about 1/4 teaspoon of the red onion in center of each crescent round. Wrap 1/2 bacon strip around each Brussels sprout; place on onion, Brussels sprout side up. Bring edges of dough up sides of each bacon wrapped Brussels sprout to form a cup, pressing dough firmly to secure. Place in muffin cups. Top each with heaping teaspoon of cheese; press in lightly. Drizzle any remaining butter sauce over cups.
  • 4 Bake 12 to 17 minutes or until edges are golden brown.

EXPERT TIPS

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Expert Tips

You will need 16 Brussels sprouts for this recipe. Cut larger ones in half, if needed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
10mg
10%;
Sodium
280mg
280%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
8%;
Calcium
2%;
Iron
0%;
Exchanges:
1/2 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; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company