Crescent Bacon Cheese Tartlet Recipe -
Crescent Bacon Cheese Tartlet Recipe
  • READY IN 40 mins

Crescent Bacon Cheese Tartlet

Recipe by  

"Bite-size pastry cups filled with a classic flavor combo."

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Ingredients Edit and Save

Original recipe makes 12 appetizers Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Heat oven to 375 degrees F.
  2. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. 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. 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.
  4. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.
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  • High Altitude (3500-6500 ft): No change.

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2009

Didn't change a thing! They are delicious hot out of the oven and just as good cooled, on a buffet table where they attracted a lot of attention. They make a very pretty presentation. I shared your recipe with several people who were raving over how good they were. Will definitely make this again.

Most Helpful Critical Review
Oct 04, 2010

The recipe turned out very egg like in taste...more like a breakfast snack than an appetizer. It was tasty, but not what I would serve at a party. I would not include the egg mixture if I made this again.


22 Ratings

Dec 28, 2009

I made these tarlets for Christmas Eve and Chistmas Day for two separate family gatherings. On Christmas Eve, I followed the recipe exactly as in the recipe and everyone loved them. However, on Christmas Day, I used monterey jack cheese and think it adds more flavor than the swiss cheese. Both ways were great and will be making again for another party on Monday..may try another type of cheese again!!!! This recipe is great

Dec 15, 2009

Delicious! I used a full size muffin/cupcake tray and it worked out fine. Didn't change anything! I made a second batch using milk bc I had no cream on hand, and it was good too, just not as rich.

Feb 24, 2010

I made this for bunko and followed the directions per the recipe. They turned out pretty well, but you really do have to watch to make sure you don't add too much egg into each dough-lined cup.

Jan 11, 2010

These are wonderful! I made them at christmas and they were gone before we knew it! Instead of swiss cheese I did use monterey jack because my family is not a big fan of swiss, these are so easy and yummy!

Jan 04, 2010

5 stars for taste, minus 1 star for preparation difficulty: stretching out the dough to fill regular muffin pans was a big hassle and resulted in slightly odd looking shapes. Mini muffin pans are probably easier but the filling would be so minimal I think the classic pilsbury dough flavor would overwhelm the cheesy goodness. Next time I'll try pie crust or puff pastry dough just for ease of assembly. Otherwise, the flavor is awesome and it's easy to make variations. Big hit at my lil sis' potluck wedding reception. Definitely recommended.

Dec 20, 2010

I thought these were very bland as written. They are very eggy, so I might use less egg next time, and maybe season w/ some salt/pepper, and add more cheese. As written there just isn't much flavor, but there is potential, I will probably try again, making some changes.


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  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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