Brussels Sprouts and Bacon Crescent Cups

  1 reviews


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


  1. 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. 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. 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. 4 Bake 12 to 17 minutes or until edges are golden brown.




Nutrition Information

Recipe Step Photos

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