Last week (well actually two weeks ago) I promised you that if you voted I would recreate one of the following Pillsbury appetizers using Pillsbury crescent rolls:
Well the Crescent Holiday Tree won however, as I then explained on Monday I burnt my ‘tree’ and due to the craziness of the holidays did not have time to recreate and post my ‘new and improved’ version. Now that the holidays have died down and life is starting to get back to normal, (wait who am I kidding New Years Eve is tomorrow and then I have several birthdays of immediate family members in January and February and a baby shower to plan for my sister- so it looks like no slowing down for me!) I found time to recreate and post my Pillsbury creation. But since the Christmas holiday is over and New Years Eve is upon us, I decided (and you decided too, as the runner up with the next most votes) to recreate the Crescent Bacon-Cheese Tartlets.
One of my favorite appetizers is stuffed jalapenos. But I guess getting in my old age I can’t handle the spice as well and can only eat one or two at one time. So for my recreation I took the stuffed jalapeño and mashed it all up and stuffed it inside a tiny crescent roll. And I have to admit that when these came out of the oven I did three things… 1.) ate a few of them 2.) patted myself on the back for a job well done and then 3.) ate several more (exact totals on the number I ate is not necessary to be revealed here).
I these little poppers were so good. They were creamy and cheesy and rich and had just enough jalapeño kick to heat up your mouth but allow you to go back for seconds, and thirds and ….. Since these were so easy to make they would be a perfect addition to a New Years Eve Party and believe you me you will get rave reviews!
All Mixed Up Stuffed Jalapeño Poppers
created by Heather of Kitchen Concoctions
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/3 cup shredded Colby Jack cheese
1 (8 oz) pkg. cream cheese, softened
6 bacon strips of bacon (go ahead and make 7 so you can eat a piece… you know you want to)
1/4 cup yellow onion, diced
2 jalapeños, seeded and diced (be careful don’t touch your eyes)
1 clove of garlic, minced
Heat oven to 375°F.
Unroll dough into 1 large rectangle on work surface. Press into 12×9-inch rectangle, firmly pressing perforations to seal. Cut dough into 24 squares. Gently press squares into 24 ungreased mini muffin cups, shaping edges to form rims.
Cook bacon in a frying pan. Remove bacon from pan and crumble. Drain all of the bacon grease from pan except for about one tablespoon. Add onion, garlic and jalapeño. Saute for 2-3 minutes.
In the bowl of a mixer combine cheeses, sautéed vegetables, bacon crumbles and egg. Beat until all incorporated.
Spoon cheese/vegetable mixture evenly into dough-lined cups.
Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups and serve.
I also had one request to make a vegetarian appetizer. I am not vegetarian and there for it is hard for me to think of recipes without meat except when I am baking (lol). But I think this recipe could become an awesome vegetarian recipe just leave out the bacon and I am sure you could leave out the egg too and it still turn out fine.