I’m working out snack time like The Pampered Chef today. No one and I mean no one knows how to rock the crescent rolls like The Pampered Chef. If you don’t know what I’m talking about, then you probably have never been to a kitchen demo. They use crescent rolls for everything.
Tonight’s show features . . .
Broccoli cheese delight – in crescent rolls!
Chicken club ring – in crescent rolls!
Veggie patch pizza – on crescent roll crust!
and on and on. The thing is – they’re gooood. That’s why they use those little triangle pieces of dough for everything. And, I’m allowed to give them a little grief. I used to peddle their wares once upon a SAHM lifetime ago. Half my kitchen utensils come from their over-priced high-end catalog.
Anyhow, today for today’s snackies I’m making bacon and tomato stuffed rolls – with crescent rolls! These little morsels of goodness are a favorite around here and especially at back to school time because they make great cold leftovers in the lunchbox.
Bacon and Tomato Rolls
1 can refrigerated crescent rolls
3 oz cream cheese
1/4 cup each chopped red pepper and tomato
4 slices bacon
Start out by cutting your bacon into 1/2 inch pieces. Usually I use turkey bacon when I make these rolls, but this time I was out. My arteries are still cursing me.
Then cut up the red pepper.
This gorgeous specimen of red bell pepper came from my neighbor’s veggie stand. I didn’t really need a red bell pepper, but I couldn’t leave this guy behind – he was just too handsome.
I didn’t use all the bell pepper, this is just part of it.
Brown the bacon and red pepper together over medium heat until bacon is crisp. Drain on paper towels. At this point go ahead and preheat the oven to 375.
Mix the cream cheese, bacon and red pepper together. Even though I used real bacon this is Neufchatel Cheese. At least I am trying to be good.
Now, cut up your tomato.
This beauty also came from my neighbor. All of their tomatoes this year are amazing, but the cherry tomatoes are the best. Just looking at this picture makes my mouth water.
Gently fold in the tomato pieces so as not to smoosh them all up.
Place 1 heaping tablespoon of filling on each crescent roll and roll up, pinching and tucking in edges to seal. Feel free to use the low fat crescent rolls. They work just fine – that’s what these are in the picture.
You don’t have to be neat about this, just be sure and seal and tuck everything in so that all the filling doesn’t ooze out during baking.
Place on a baking sheet lined with parchment paper and bake for about 13 minutes, or until golden brown.
Try not to shove them into your mouth straight out of the oven because they’re really hot. I tried it out for you, so that you wouldn’t have to find out the hard way. Yum – even with a burnt tongue, yum!
Serve warm or cold. Store leftovers in the refrigerator.
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