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Crescent Bacon-Cheese Tartlets

Crescent Bacon-Cheese Tartlets
  • Prep 20 min
  • Total 45 min
  • Servings 12
Pillsbury* Crescents makes quick work of bite-size pastry cups filled with a classic flavor combination.
August 24, 2010


  • 1 can Pillsbury* Crescents
  • 1/3 cup (75 mL) shredded Swiss cheese
  • 1/4 cup (50 mL) chopped cooked bacon
  • 1 tbsp (15 mL) chopped green onion
  • 1 egg
  • 3 tbsp (45 mL) whipping cream


  • 1
    Heat oven to 375ºF.
  • 2
    Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal.
  • 3
    Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, 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.
  • 4
    Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

  • Tip: Keep refrigerated dough in the fridge until you're ready to use it; cold dough is much easier to work with. Have all the other ingredients ready to use.

No nutrition information available for this recipe
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