Bacon and Cheese Tartlets
• 2 package of crescent rolls or crescent dough sheet
• 1 cup shredded Swiss cheese
• ½ cup chopped cooked bacon
• 2-3 tablespoons finely chopped green onion
• 2 large eggs
• ¼ teaspoon dried mustard
• 6 tablespoons half and half
Heat oven to 375 degrees. Press each crescent roll dough out into a seamless 12x9 rectangle. Cut each into 12 squares.
Press squares into 24 ungreased mini muffin cups. Edges should stick up above the rim of each cup. Divide cheese evenly between the 24 cups. Top each with bacon and onion. In small bowl, beat egg, half and half, and dried mustard with a fork until well blended. Spoon about one tablespoon of the egg mixture into each cup.
Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.
Makes 24 servings—HAH! This serves about 6, as you can’t eat just one…or two…or three…
Recipe from "Mr. and Mrs. and Mrs. West: A Love Story" copyright 2012