Ingredients
4 ounces cream cheese, softened 1/4 cup real bacon pieces 2 tablespoons onion, chopped 1/8 teaspoon ground black pepper 1 package (8 ounces) refrigerated crescent roll dough
Directions
- Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese, bacon, onion and black pepper; mix well.
- Unroll crescent dough; separate into 2 rectangles on Cutting Board. Press perforations together to seal. Spread cream cheese mixture on each rectangle using All-Purpose Spreader. Starting at longest side, roll up each rectangle, jelly-roll fashion; press seams together to seal.
- Cut each roll into 16 slices using Serrated Bread Knife. Place slices, cut side down, on flat Baking Stone. Bake 15-17 minutes or until golden brown. Serve warm.
Yield: 32 appetizers
Tuesday, September 10, 2013
Bacon & cream cheese crescent rolls by Jessica Christensen
Apple Nut Ring by Roxanne Worden
Apple Nut Ring
Ingredients:
2 packages (7.5 ounces each) refrigerated buttermilk biscuits
2/3 cup sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
2 medium Granny Smith apples
1/3 cup chopped nuts
Directions:
1. Preheat oven to 400°F. Separate biscuits. In Classic Batter Bowl, microwave butter on HIGH 30-45 seconds or until melted. Combine sugar and cinnamon. Dip biscuits in butter; roll in sugar mixture. Arrange biscuits in an overlapping circular pattern in Deep Dish Baker.
2. Peel, core and slice apples using Apple Peeler/Corer Slicer. Cut slices in half crosswise with Utility Knife. Place an apple slice between each biscuit and around outer edge of baker. Grate nuts using Deluxe Cheese Grater fitted with coarse grating drum. Mix nuts with any remaining sugar mixture; sprinkle over top.
3. Bake 25-30 minutes or until biscuits are deep golden brown. Serve warm using Mini-Serving Spatula.
Yield: 10 servings or 20 sample servings
Nutrients per serving: Calories 230, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 12.5 mg, Carbohydrate 38 g, Protein 3 g, Sodium 50 mg, Fiber 1 g
Cook's Tips: Pantry Korintje Cinnamon can be substituted for ground cinnamon, if desired.
(C)The Pampered Chef, Ltd. 2013
Ingredients:
2 packages (7.5 ounces each) refrigerated buttermilk biscuits
2/3 cup sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
2 medium Granny Smith apples
1/3 cup chopped nuts
Directions:
1. Preheat oven to 400°F. Separate biscuits. In Classic Batter Bowl, microwave butter on HIGH 30-45 seconds or until melted. Combine sugar and cinnamon. Dip biscuits in butter; roll in sugar mixture. Arrange biscuits in an overlapping circular pattern in Deep Dish Baker.
2. Peel, core and slice apples using Apple Peeler/Corer Slicer. Cut slices in half crosswise with Utility Knife. Place an apple slice between each biscuit and around outer edge of baker. Grate nuts using Deluxe Cheese Grater fitted with coarse grating drum. Mix nuts with any remaining sugar mixture; sprinkle over top.
3. Bake 25-30 minutes or until biscuits are deep golden brown. Serve warm using Mini-Serving Spatula.
Yield: 10 servings or 20 sample servings
Nutrients per serving: Calories 230, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 12.5 mg, Carbohydrate 38 g, Protein 3 g, Sodium 50 mg, Fiber 1 g
Cook's Tips: Pantry Korintje Cinnamon can be substituted for ground cinnamon, if desired.
(C)The Pampered Chef, Ltd. 2013
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