Party apps that have it all. Try flaky crescents with cheese, bacon and a veggie!
Bake-Off® Contest 46, 2013
Ann Goncheroski
Wilkes-Barre, Pennsylvania
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1
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box (10 oz) frozen baby Brussels sprouts & butter sauce
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1
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teaspoon Crisco® Pure Canola Oil
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1/4
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cup finely chopped red onion
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1
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can Pillsbury™ refrigerated crescent dinner rolls (8 ct)
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8
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slices packaged precooked bacon, cut in half
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1/2
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cup shredded pepper Jack cheese (2 oz)
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.
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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.
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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.
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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.
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4
Bake 12 to 17 minutes or until edges are golden brown.
Expert Tips
You will need 16 Brussels sprouts for this recipe. Cut larger ones in half, if needed.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 100
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 6g
- 10%
-
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 1g
- Cholesterol
- 10mg
- 3%
- Sodium
- 280mg
- 12%
- Total Carbohydrate
- 7g
- 2%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 3g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 8%
- 8%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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