BACON AND TOMATO CREAM CHEESE TARTS
October 26, 2017
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.
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