Well hello there! I am back in Denver and I can also (hopefully, fingers crossed) say the blog is back up and running!!! And because you were SO patient with allllll the problems happening around here I thought you deserved a recipe that was buttery and cheesy and creamy and bacon-y. Not a word, I know. But you’ll forgive me when you see this recipe. You’ll forgive me more when you see this recipes is only 235 calories!!!
Take a look at that melty creamy cheese!
So here’s a bit of a confession, remember how we talked about my husband Eric, and that he is a very picky eater? And that he wont eat anything creamy or cheesy. Hard to believe, but he wont go anywhere near this recipe. I know. I know. His crazy factor never ceases to amaze. However, he was crazy enough to marry me, so I guess we’ll forgive. So here’s the confession, I made a whole slew of different versions of this tart, along with this sandwich, all in one session. Because as you probably know, once you open that can of 8 rolls, you have to use them all! So if you would like to Cook for One with this recipe, you most certainly can! Just bake off the rest of the triangles as flat rolls for more and more sandwiches! They hold and last really well in a sealed ziploc type bag. The good news, if you like this recipe a few more versions are coming your way in the coming weeks.
I have always loved these reduced fat crescent rolls from Pillsbury (this post or recipe is NOT sponsored by them!). They are so buttery and croissant like, yet they’re only 90 calories. But for some reason, I will admit, I could never figure out what to do with them! So I would always buy a can (a roll? a carton?) of them, and they would usually sit in my fridge for a week or 3 before I figured out an idea. So last week, I set out on a mission to put together some great recipes utilizing theses buttery gems. And you guys, I think I did pretty well coming up with some really good ideas! I am hoping you’ll love them! They also come together really quick, and are perfect for a weeknight dinner.
This recipe will yield 6 tarts. You use 6 in tact triangles as the base, then the remaining 2 triangles get cut into thin slices for a topping. The most helpful tool for this job is a piece cutter. I saw Alton Brown from the Food Network using this one and I bought it and LOVE it!
- 1 package reduced fat crescent rolls
- 2 chicken breasts- boneless skinless
- 2 slices bacon
- ½ tsp each salt and pepper
- 4 oz ⅓ less fat cream cheese
- 1 packet ranch seasoning
- ¼ cup low fat shredded cheddar cheese
- Preheat oven to 350*
- Open crescent roll package and separate the dough triangles
- Lay 6 of the 8 dough triangles flat on a cookie sheet sprayed with cooking spray
- With the remaining 2 dough triangles, cut into thin strips lengthwise. Set aside
- Chop chicken breasts and bacon into small pieces
- In a saute pan, saute bacon until just starting to brown and crisp.
- Add chicken and salt and pepper and cook thoroughly
- In a bowl microwave cream cheese for 15 seconds just to soften. Stir in ranch seasoning, shredded cheese, and cooked chicken and bacon
- Spoon mixture on top of the 6 dough triangles
- Lay the strips of dough over the top of chicken mixture
- Bake for 28-32 minutes until crescent dough is golden brown