Flaky crescents are the base for a tangy, savory appetizer filling.
Bake-Off® Contest 43, 2008
Alison Strunk
Springfield, Missouri
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8
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slices uncooked bacon
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1
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tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
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1
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cup diced sweet yellow onion (such as Maui or Walla Walla)
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1
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large red bell pepper, diced (1 1/2 cups)
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1/4
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teaspoon salt
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1/8
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teaspoon pepper
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3/4
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cup crumbled goat (chèvre) cheese (3 oz)
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2
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oz cream cheese (from 3-oz package), softened
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1
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tablespoon chopped fresh parsley
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1
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can (8 oz) Pillsbury™ 90 calorie crescents OR 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
Steps
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1
Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.
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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.
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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.
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4
In small bowl, mix goat cheese, cream cheese and parsley until smooth.
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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.
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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.
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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.
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4
In small bowl, mix goat cheese, cream cheese and parsley until smooth.
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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.
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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.
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7
Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories
- 60
- Calories from Fat
- 35
% Daily Value
- Total Fat
- 4g
- 6%
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- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 140mg
- 6%
- Total Carbohydrate
- 4g
- 1%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 2g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 8%
- 8%
- Calcium
- 0%
- 0%
- 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; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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