Monday, January 12, 2009

Crescent Bacon Cheese Tartlets

1 can crescent dinner rolls
1/3 cup shredded swiss cheese
1/4 cup chopped cooked bacon
1 tbsp chopped green onion
1 egg
3 tbsp heavy cream
2 tbsp melted butter

Heat oven to 375°F. Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. 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. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Remove from oven and brush edges lightly with melted buttter. Cool 5 minutes. Remove from muffin cups

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