Cheesebaconcrescentsquares Recipes

GRILLED CHEESE BACON CRESCENT SQUARES

Steps:

• Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface if you don't want any crescent roll stickage.
• Unroll one can of crescent rolls on your work surface. Using your hands, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
• Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn't leak out. Refer to the pictures in the post if you need to.
• Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy!

BACON CHEESEBURGER CRESCENT RING

Steps:

• Preheat oven to 375 degrees F. Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Set aside.
• Cook the bacon in a large skillet over medium-high heat until golden and crispy, 3 to 4 minutes per side. Drain all but 1 tablespoon of bacon drippings from the skillet. Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add in the ground beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking the meat up with a wooden spoon and scraping up any brown bits in the pan, until golden brown in spots and cooked through, 5 to 6 minutes. Transfer to a medium bowl and let cool slightly, about 15 minutes. Stir in 3/4 cup of the ketchup sauce.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the beef mixture over the short ends of the triangles closest to the ramekin. Cover the beef with the cheese slices. Top the cheese with the pickle slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the pickle slice). Repeat with the remaining triangles (there will be some gaps where you can see the beef mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the ring with butter and sprinkle on the sesame seeds. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with the remaining ketchup sauce.

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

BACON QUICHE CRESCENT CUPS

Steps:

• Heat oven to 375°F. Spray 8 standard-size muffin cups with cooking spray.
• Unroll dough into rectangle; press seams to seal. Use pizza cutter or sharp knife to cut dough into 8 equal-size squares. Gently press each square into bottom and sides of prepared muffin cups. Sprinkle half of crumbled bacon into bottom of each cup.
• In medium bowl with electric hand mixer or stand mixer, beat cream cheese until smooth. Add cream, eggs, cheese and chives; beat until just combined. Spoon enough of cream cheese mixture into each cup to reach edges of crescent dough (you may have a little cream cheese mixture left over).
• Bake 20 to 25 minutes until filling is set and edges of crescents are golden brown. Cool 1 minute in pan; transfer to serving plate. Sprinkle remaining bacon on top. Serve warm.

CHEESE SQUARES APPETIZER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan.
• Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.

CREAM CHEESE SQUARES

Steps:

• Heat oven to 350°F.
• Unroll 1 can of dough onto bottom of 13x9-inch pan sprayed with cooking spray; pat out to evenly cover bottom of pan, firmly pressing perforations and seams together to seal.
• Beat cream cheese, vanilla, egg and 1/2 cup sugar with mixer until blended; spread over dough in pan.
• Unroll remaining crescent dough onto large sheet of waxed paper; firmly press perforations and seams together to form 13x9-inch rectangle. Invert over cream cheese mixture; remove and discard waxed paper.
• Bake 30 to 35 min. or until golden brown. Combine remaining sugar and cinnamon; sprinkle over dessert before cutting into squares to serve.

CHEESE SQUARES

Steps:

• In mixing bowl, cream butter, cheese spread and egg until smooth.
• Stir in chilies, salsa and cheddar cheese.
• Spread about 1 tbsp of cheese mixture on each slice of 1 loaf of bread.
• Top with remaining bread, spread with more cheese mixture.
• Cut each sandwich into 4 squares, place on a greased baking sheet.
• At this point, you can either bake them fresh or freeze and bake later.
• Bake at 350°F for 10-15 minutes.
• To freeze, place in a single layer on a baking sheet.
• Freeze for 1 hour.
• Remove from the baking sheet and store in an airtight container in freezer.
• To bake frozen, place squares on a greased baking sheet.
• Bake at 350°F for 15-20 minutes or until browned and bubbly.

CHEESE & BACON ROUNDS

Steps:

• Place bacon, cheese, onion & flour in a bowl.
• Combine milk, egg & mustard and add mixture to dry ingredients.
• Line an oven-tray with baking paper, spoon tablespoonfuls of the mixture onto the tray, allowing enough space for spreading.
• Bake at 200.C for 20 mins or until golden.
• Can be eaten hot ot cold.

CREAM CHEESE-BACON CRESCENTS

Steps:

• Heat oven to 375°F.
• Mix reduced-fat cream cheese and bacon until blended.
• Unroll crescent dough; separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread with cream cheese mixture, adding about 1 tsp. cream cheese mixture to each triangle. Roll up, starting at short side of each triangle.
• Place, point sides down, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.