Welcome to Recipe Exchange, posted on Fridays around lunchtime with a theme. Share recipes around that theme, or if you’ve just made something amazing, feel free to veer off topic. (Note: my WordPress account was created long before I became The Duchess Approves.)
To help your fellow Avocados in recreating your masterpieces, try to write your recipes as clearly as possible, including ingredients, measurements and instructions. If you’re copying and pasting from another site, please include the link to the source. (If you don’t want to bother with copying and pasting, linking directly to the recipe is good, too.)
Today’s theme: Appetizers! Any kind of food on toothpicks, small bites, or small dishes you love to make. (We’ve already done dips, but if you want to include those, I won’t complain.) This is one of my lazy favorites (maybe not as lazy as Pop-Tarts on a plate).
Mini Crescent Rolls with Bacon and Cream Cheese
- 2 cans of crescent roll dough
- 4 slices of bacon, cooked and crumbled
- 8 oz. of whipped chive cream cheese
- Preheat oven to 375°F.
- Unroll each can of dough. Slice the crescents along their pre-made perforations, then slice again length-wise (so you have a lot of skinny triangles).
- At the fat end of each triangle, add a dollop of cream cheese (about 1 to 1.5 tsp) and sprinkle with bacon. Alternatively, you can mix the bacon and cream cheese before putting it on the dough – totally up to you.
- Roll the dough from the short side to the point.
- Place the filled crescents on a baking sheet and bake for 12 to 15 minutes until golden brown. Serve warm.