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Cheesy Cauliflower Tartlets

(1)
  1 reviews
  • 30 min prep time
  • 55 min total time
  • 7 ingredients
  • 24 servings
  • Pinterest
    119
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With appetizers this easy, you can party every night! Flaky pastry cups hold a cheesy, bacon and cauliflower filling.

Bake-Off® Contest 47, 2014
Laureen Pittman
Riverside, California

Ingredients

1
tablespoon Crisco® Pure Olive Oil
1
large onion, chopped (1 cup)
1
box (10 oz) frozen cauliflower & cheese sauce
3
slices thick-sliced bacon, crisply cooked, crumbled
1/2
cup shredded Parmesan cheese (2 oz)
1/2
teaspoon Watkins™ Thyme Leaves
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

  • 1 Heat oven to 400°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 6 to 10 minutes, stirring constantly, until soft and golden brown. Remove from heat.
  • 2 Meanwhile, microwave frozen cauliflower as directed on box. Add cauliflower, bacon, 1/4 cup of the Parmesan cheese, the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper to the onion; mix well, breaking up any large pieces of cauliflower with fork.
  • 3 Unroll pie crusts on work surface. Using 2 1/2-inch round cutter, cut 12 rounds from each pie crust. Press 1 round in bottom and up side of each of 24 ungreased mini muffin cups; prick bottoms with fork. Bake 8 minutes.
  • 4 Spoon about 1 tablespoon cauliflower mixture into each cup; sprinkle each with 1/2 teaspoon of the Parmesan cheese.
  • 5 Bake 6 to 10 minutes longer or until Parmesan cheese is melted and edges of crust are light golden brown. Cool in pan 5 minutes; serve warm.
  • 1 Heat oven to 400°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 6 to 10 minutes, stirring constantly, until soft and golden brown. Remove from heat.
  • 2 Meanwhile, microwave frozen cauliflower as directed on box. Add cauliflower, bacon, 1/4 cup of the Parmesan cheese, the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper to the onion; mix well, breaking up any large pieces of cauliflower with fork.
  • 3 Unroll pie crusts on work surface. Using 2 1/2-inch round cutter, cut 12 rounds from each pie crust. Press 1 round in bottom and up side of each of 24 ungreased mini muffin cups; prick bottoms with fork. Bake 8 minutes.
  • 4 Spoon about 1 tablespoon cauliflower mixture into each cup; sprinkle each with 1/2 teaspoon of the Parmesan cheese.
  • 5 Bake 6 to 10 minutes longer or until Parmesan cheese is melted and edges of crust are light golden brown. Cool in pan 5 minutes; serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
190mg
8%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
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.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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