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Bake-Off® Contest 43, 2008
Springfield, Missouri

Red Pepper and Goat Cheese Bites

Flaky crescents are the base for a tangy, savory appetizer filling.

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  • prep time 40 min
  • total time 1 hr 5 min
  • ingredients 10
  • servings 32
 

Ingredients

8
slices uncooked bacon
1
tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
1
cup diced sweet yellow onion (such as Maui or Walla Walla)
1
large red bell pepper, diced (1 1/2 cups)
1/4
teaspoon salt
1/8
teaspoon pepper
3/4
cup crumbled goat (chèvre) cheese (3 oz)
2
oz cream cheese (from 3-oz package), softened
1
tablespoon chopped fresh parsley
1
can (8 oz) Pillsbury® refrigerated reduced-fat or regular crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.
  • 2 In 10-inch skillet, cook bacon over medium heat 10 to 15 minutes, turning occasionally, until crisp. Remove from skillet; drain on paper towels. Crumble bacon; set aside.
  • 3 Discard bacon drippings. Add oil to skillet; heat over medium heat until hot. Add onion and bell pepper; cook about 15 minutes, stirring occasionally, until soft and tender. Stir in salt and pepper. Place mixture in food processor bowl with metal blade. Cover; process until smooth. Or blend in blender on medium speed about 30 seconds, stopping once to scrape sides, until smooth.
  • 4 In small bowl, mix goat cheese, cream cheese and parsley until smooth.
  • 5 If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 6 Cut each rectangle into 8 (1 1/2-inch) squares. Place squares on cookie sheet. Spoon rounded 1 teaspoon red pepper mixture on each square, spreading slightly. Spoon slightly less than 1 teaspoon cheese mixture on pepper mixture on each square. Top each with about 1/4 teaspoon crumbled bacon.
  • 7 Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.
  • 1 Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.
  • 2 In 10-inch skillet, cook bacon over medium heat 10 to 15 minutes, turning occasionally, until crisp. Remove from skillet; drain on paper towels. Crumble bacon; set aside.
  • 3 Discard bacon drippings. Add oil to skillet; heat over medium heat until hot. Add onion and bell pepper; cook about 15 minutes, stirring occasionally, until soft and tender. Stir in salt and pepper. Place mixture in food processor bowl with metal blade. Cover; process until smooth. Or blend in blender on medium speed about 30 seconds, stopping once to scrape sides, until smooth.
  • 4 In small bowl, mix goat cheese, cream cheese and parsley until smooth.
  • 5 If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 6 Cut each rectangle into 8 (1 1/2-inch) squares. Place squares on cookie sheet. Spoon rounded 1 teaspoon red pepper mixture on each square, spreading slightly. Spoon slightly less than 1 teaspoon cheese mixture on pepper mixture on each square. Top each with about 1/4 teaspoon crumbled bacon.
  • 7 Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
60
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
140mg
140%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
8%;
Calcium
0%;
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; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.
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