3-Ingredient Bacon-Guacamole Crescent Cups

You won’t believe how deliciously easy these 3-ingredient guacamole-filled crescent tarts are. ...MORE + LESS -

1 can (8 count) Pillsbury™ refrigerated crescents

1 cup guacamole

4 crisply cooked bacon strips

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1

Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
2

Unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
3

Gently press squares into muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool in pans 10 minutes. Remove from pans. Cool completely, about 10 minutes.
4

Spoon 1 teaspoon guacamole into each cup.
5

Cut each bacon strip into 6 pieces. Place 1 bacon piece on each guacamole-filled cup.

For a spicier guacamole, add 1/2 teaspoon of your favourite hot sauce to guacamole.
Stir 1/3 cup chopped seeded tomato into guacamole for a garden fresh flavour.
Garnish with cilantro sprigs, if desired.