Bacon Cream Cheese Crescent Cups Recipe

Ingredients

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

4

oz cream cheese (from 8-oz package), softened

3

slices bacon, crisply cooked and crumbled

2

tablespoons chopped seeded serrano chiles

1

cup finely shredded Mexican cheese blend (4 oz)

Preparation

Heat oven to 375°F. 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. Press 1 square in bottom and up side of each of 24 ungreased nonstick mini muffin cups.

In medium bowl, mix cream cheese, bacon, serrano chile and cheese until well blended. Spoon rounded teaspoonful cream cheese mixture into each cup.

Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from pan to serving platter. Serve warm.