BACON AND TOMATO CREAM CHEESE TARTS

BACON+AND+TOMATO+CREAM+CHEESE+TARTS

Sarah Jannings

INGREDIENTS:

  • One can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • One package (8 oz) cream cheese, softened
  • 1/⅓ cup thinly sliced green onions
  • One tablespoon chopped fresh thyme leaves
  • Two teaspoons heavy whipping cream or milk
  • ½ cup chopped cooked applewood smoked bacon SAVE $
  • Six grape tomatoes, quartered (24 pieces)

 

DIRECTIONS:

STEP 1: Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

STEP 2: Unroll crescent dough into 12×7-inch rectangle. If using crescent rolls, press seams to seal. Cut into 6 rows by 4 rows. Place dough pieces on cookie sheet, spacing slightly apart. Bake 10 to 13 minutes or until golden brown; cool 10 minutes.

STEP 3: In medium bowl, mix cream cheese, 3 tablespoons of the green onions, 2 teaspoons of the thyme and the cream; beat with electric mixer on medium until well mixed. Spread 2 teaspoons cream cheese mixture on top of each baked crescent square.

STEP 4: Top with bacon, tomatoes and remaining green onions and thyme. Serve immediately, or loosely cover and refrigerate up to 2 hours before serving.

Sources:

https://www.bettycrocker.com