It was one of those, "oh my gosh it's five o'clock and I don't have a dinner plan again" kind of nights.  I know, I have had a lot of those lately!  I was pretty sure I had some crescent rolls in the fridge and was happy when I saw I did.  They have become a staple of sorts.

So, I did an online search for crescent roll recipes.  Pillsbury had a lot of yummy looking choices.  I found two that I knew were doable for dinner.  I couldn't decide which one to do, so I let Sweet Girl pick the recipe she wanted me to make.

This is the recipe she chose.  Not only is it easy and inexpensive, it only takes about 20 minutes to prepare (without children helping) and has six ingredients.  

Crescent Bacon-Cheese Tartlets

Supplies needed: spoon, fork or whisk, cheese grater, cutting board, knife, small bowl, measuring cup and spoons

  • 1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1/3 cup shredded Swiss cheese
  • 1/4 cup chopped cooked bacon
  • 1 tablespoon chopped green onion (1 medium)
  • 1 egg
  • 3 tablespoons whipping cream

What to do:
  1. Heat oven to 375°F.
  2. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. (I used a cutting board.)  Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
  3. Cut dough into 12 squares. 
  4. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. 
  5. Sprinkle or spoon cheese evenly into dough-lined cups. 
  6. Top each with bacon and onion. 
  7. In small bowl, beat egg and whipping cream with wire whisk or fork until blended.
  8. Spoon slightly less than 1 tablespoon of egg mixture into each cup.
  9. Bake 15 to 20 minutes or until edges are golden brown and filling is set. 
  10. Cool 5 minutes and remove from muffin cups.

Yields:  12 servings

Ready for the oven!
All done!
Serving suggestion.
The Verdict

First, let me start off my saying that I took a lot of liberties with this recipe.  I didn't realize the tartlets were to be made in a mini muffin pan.  Though I should've realized it when my dough wasn't sticking up like the one in the picture.  The regular-sized muffin pan worked well though.  Instead of swiss, I used sharp cheddar cheese.  We just took some leftover bacon and crumbled it in the bag and I left out the onion.  Also, I didn't have whipping cream so I used milk instead.  With all of that being said, I am really starting to see recipes as a starting point for great meals.  You don't have to follow them exactly to end up with great results.

Sweet Girl wasn't interested in helping at first until Love Bug got involved.  Both of the girls had fun investigating the dough before I cut it.  Sweet Girl crumbled up the bacon and Love Bug was sneaking cheese out of the muffin cups.

Everyone really enjoyed the bacon-cheese tartlets.  (Wish I could say the brussel sprouts went over as well as the tartlets!)   Papa Bear couldn't even tell there was egg in them.  This was a good thing since he doesn't like eggs that much.  Given that I made the tartlets regular muffin size, they served better as a meal.  My end result didn't look as pretty as the example picture, but they were so good!


  1. Let the children help!  Children (depending on their age) can put the dough in the muffin tin, grate cheese, sprinkle cheese/bacon/onions in the cups, measure ingredients and crack the egg.
  2. I used a pizza cutter to cut the dough instead of a knife.  This made it much easier to cut!
  3. I liked the size of our tartlets, but making them in a mini muffin pan would be fun, too. 
  4. Switch up the cheese and meat.  Maybe try swiss and finely chopped ham.
  5. The recipe did not call for greasing the pan, but I had trouble with my sticking.  Next time, I would definitely spray some Pam in the muffin tins.
  6. These tartlets would make for a fun breakfast, appetizer or of course, dinner.  You could serve them with a vegetable, fruit or even yogurt.

**All photos and text are property of Angela Pounders and can not be distributed without permission.  

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