Ingredients:
1 refrigerated pie crust (from a 15 oz. box), soften as directed on box
1 pkg. (3 oz.) cream cheese, softened
1 whole egg
1 egg yolk
1/4 c. chopped green onions (4 medium)
3 oz. shredded Swiss cheese (about 2/3 c.)
8 slices precooked bacon, chopped (about 1/2 c.)
Additional finely chopped green onions, if desired
Directions:
Heat oven to 425 degrees. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on a work surface. Using a 2 1/2 inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.
In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 c. onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 tsp. each). Top each evenly with Swiss cheese and bacon.
Bake 9-11 minutes or until edges are light golden brown. Cook 5 minutes; remove cups from pan. Garnish each with additional onions.
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