1 8oz can refrigerated crescent dinner rolls or 1 8oz can refrigerated flaky dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
About 2 tblsp chopped green onion
1 egg
3 tablespoons whipping cream **
Heat oven to 375°F. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
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 & onion. In small bowl, beat egg & 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 & filling is set. Cool 5 minutes. Remove from muffin cups.
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
About 2 tblsp chopped green onion
1 egg
3 tablespoons whipping cream **
Heat oven to 375°F. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
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 & onion. In small bowl, beat egg & 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 & filling is set. Cool 5 minutes. Remove from muffin cups.
{Food for Thought}
Some mini muffin pans vary slightly in size so you may get a little more out of this than 12. I made these healthier by substituting the heavy cream with milk, & would again. Refrigerate leftovers. To warm, wrap in paper towel and microwave for 8-10 seconds.
