Crescent Bacon Cheese Tartlets
The recipe can be doubled, or even tripled, easily.
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- 1 - 8oz. can(s)
- crescent rolls, or dough sheet
- 1/3 c
- swiss cheese, shredded
- 1/4 c
- bacon, cooked & chopped
- 3 Tbsp
- heavy whipping cream
- 1 Tbsp
- green onion, chopped (optional)
If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x9-inch rectangle, firmly pressing perforations to seal.
If using dough sheet: Unroll dough. Press into 12x9-inch rectangle.
Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.