Red Pepper and Goat Cheese Bites

  2 reviews


slices uncooked bacon
tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
cup diced sweet yellow onion (such as Maui or Walla Walla)
large red bell pepper, diced (1 1/2 cups)
teaspoon salt
teaspoon pepper
cup crumbled goat (chèvre) cheese (3 oz)
oz cream cheese (from 3-oz package), softened
tablespoon chopped fresh parsley
can (8 oz) Pillsbury™ 90 calorie crescents OR 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet


  1. 1 Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.
  2. 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. 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. 4 In small bowl, mix goat cheese, cream cheese and parsley until smooth.
  5. 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. 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. 7 Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.




Nutrition Information

Recipe Step Photos

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