Red Pepper and Goat Cheese Bites

• Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.
• 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.
• 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.
• In small bowl, mix goat cheese, cream cheese and parsley until smooth.
• 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.
• 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.
• Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.

Nutrition Information:

• Calories 60
• (Calories from Fat 35),

• Total Fat 4g
• (Saturated Fat 2g,
• Trans Fat 0g),
• Cholesterol 5mg;
• Sodium 140mg;
• Total Carbohydrate 4g
• (Dietary Fiber 0g,
• Sugars 1g),
• Protein 2g;

• Vitamin A 4%;
• Vitamin C 8%;
• Calcium 0%;
• Iron 0%;

• 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;

• 0;