| Bacon & Swiss Tartlets 1 can (8 oz.) refrigerated crescent rolls 1/3 cup shredded Swiss cheese 1/4 cup chopped cooked bacon 1 tablespoon chopped green onion (1 medium) 1 egg 3 tablespoons whipping cream Heat oven to 375 F. Unroll dough into 1 large rectangle on work surface. Press into 12 x 9 inch rectangle, firmly pressing perforations to seal. Cut dough into 12 squares. Gently press squares into the cups of an ungreased mini muffin pan, 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. |
