13 days to Thanksgiving Recipe Count Down

Every day the AL Grant Realty Group will be sharing with you some of our Favorite Holiday Recipes from our kitchen to yours we will be wishing you a Happy Thanksgiving up until the big day.
Sorry about the mouth watering delay… I have my New commercial listing in NE DC this weekend…HUB ZONE! Here’s Yesterday’s day 13…. (stay tuned later on tonite for day 12)

Now who said Thanksgiving was all about Dinner… you still have hungry family/guest to feed in the morning. So to avoid them picking in your pots and pans sneaking small servings heres a little quick and easy treat for everyone!

Crescent Bacon-Cheese Tartlets


1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3 cup shredded Swiss cheese
¼ cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream

• Heat oven to 375°F.
• If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12×9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12×9-inch rectangle.
• 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.
• Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.
TIPS – Keep refrigerated dough in the fridge until you’re ready to use it; cold dough is much easier to work with. Have all the other ingredients ready to use.
**Grease Muffin Pan**

Happy Thanksgiving!
REMAX ALLEGIANCE: 202-256-8592




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