Monday - February 6, 2017 10:18 am

Cheesy Mini BLTs

Written by
Rate this item
(0 votes)

1 (8-ounce) can Pillsbury® Crescent dough sheets

½ cup Cheddar-Monterey Jack cheese blend, shredded

8 slices bacon, crisply cooked, crumbled (½ cup)

2 tablespoons chopped green onions, optional

1/3 cup mayonnaise or salad dressing

½ cup shredded lettuce

8 cherry tomatoes, sliced

Heat oven to 375 degrees. Unroll dough on work surface; press into 12-x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets. Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack. Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares. 12 appetizers, each: 150 calories; 11g fat; 0g fiber

Read 135 times
More in this category: « Halloweeño Popper Mummies

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

POPULAR

Coulee Region Cooks Podcasts

  • 03-23-2017 by Mike Hayes
    Wendy Storandt from Storandt Farms shares some tasty salsa and jam recipes from her farm cookbook.
    Created on 2017-03-24 15:30:10
  • 02-23-2017 by Mike Hayes
    Tan Pham of Cuisine Adventure Tours takes us on a tasty trip through Vietnam.
    Created on 2017-03-01 16:27:11
  • 02-16-2017 by Mike Hayes
    Tina Gilbertson from The Dairy Council shares some of her favorites.
    Created on 2017-02-21 16:34:18
  • 02-02-2017 by Mike Hayes
    Joe Foster from Signatures in Winona, shares tips and tastes.
    Created on 2017-02-06 16:47:48
  • 01-26-2017 by Mike Hayes
    Mike Kratt has simple and very tasty ideas, when you don't know what to cook.
    Created on 2017-01-27 16:16:09