3865. BACON CHEDDAR CROISSANT TURNOVERS

Serves: 18


1 package puff pastry
9 slices bacon, cooked and chopped
4 ounces cheddar cheese, cut into 3 inch slices
3 tablespoons dijon mustard (optional)

Preheat oven to 400ºF. Unroll the 2 sheets of puff pastry and flatten slightly. Cut each sheet into 9 squares, use the lines where it was folded to start. This makes it much easier to get it even. Place 1 tablespoon chopped bacon in center of each puff pastry square. Top bacon with cheese slice and 1 teaspoon mustard (if you choose to use the mustard). Fold pastry over to form a triangle. Crimp the edges with a fork to seal the pastry. Place on a piece of parchment paper on a sheet tray. Bake 15 minutes or until golden brown. Serve hot. 


bacon recipe source: Paula Jones, Call Me PMc, August 2014

3548. BACON and MUSHROOM CROISSANTS

serves two


2 croissants (ready made or part baked, doesn't matter) 
150 grams (~5 1/2 oz.) closed cup mushrooms 
4 cherry tomatoes 
1 1/2 tablespoons olive oil 
4 rashers of bacon 
Ground pepper (mill) or good pinch of pepper powder.

Turn on oven, to around 300ºF. Halve the croissants, but don't place in oven yet. Clean mushrooms with damp cloth. Slice mushrooms. Heat olive oil in wide pan to the point where a mushroom slice when dropped in will immediately start to sizzle. 

Add all mushrooms, and stir around with wooden spatula. Add about 12 to 18 twists of pepper from the pepper mill. Turn on grill. Keep stirring the mushrooms. They will soon start to give up their moisture, and the pan / oil temperature will drop to the boiling point of water. Keep on stirring till all the moisture is driven off, and all that is left is the oil and mushrooms. Keep cooking until the sliced mushrooms just start to brown. Turn down the pan heat to low. 

Place bacon and tomatoes under the grill. Grill bacon to taste and the tomato skins are just blackening on top. Half way through this, place the croissants in the oven. 

After about 3 minutes, remove the pre-sliced croissants from oven. With a fork, mash two cherry tomatoes onto one half of each of the two croissants. Layer two rashers of bacon over the tomatoes. Spoon the mushrooms over the bacon. Place the top half of the croissants over the mushrooms.


bacon recipe source: boscad (Good Food community member), BBC Good Food (@bbcgoodfood)

3213. BACON and CROISSANT STUFFING

1/2 lb. bacon, diced
1 large onion, chopped
6 croissants, day old if possible, cut into cubes
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried rosemary
salt and pepper
3-4 tablespoons chicken broth

finely chopped green onion, for garnish

Preheat the oven to 350 degrees. Lightly grease a 9x13 baking pan. In a large skillet, cook the diced bacon until crisp. Leave about 1/2 cup of the bacon grease in the skillet and drain the rest. Add the onion and cook until soft. Remove from heat and stir in the spices; season with salt and pepper. While the onions are cooking, combine croissants and bacon in a large bowl. Add in onion mixture and stir well. Spread in the prepared baking dish and cover dish with foil. Bake for 30 minutes, remove foil and bake another 20 minutes.

bacon recipe courtesy of: Becca, Crumbs and Chaos, November 13, 2013

2949. BACON and CHIVE CROISSANT PINWHEELS

1 tube refrigerated croissant dough
4 oz. chive and onion cream cheese, softened to room temperature
6 slices thick-cut bacon, cooked until crispy and chopped
1/2 teaspoon pepper
1/4 teaspoon salt

Preheat your oven to 375. Line a muffin tin with muffin cups and set aside. Take the dough out of the can and pinch together all of the seams, then roll out lightly with a rolling pin. Gently spread the cream cheese evenly across the dough, leaving a 1/2-inch at the top. Sprinkle the cream cheese with the salt and pepper, then evenly sprinkle the chopped bacon. Starting at the bottom, roll it tightly into a log and seal the dough together at the top. Using a sharp knife, cut the log into 12 even slices and place each slice cut side up in the muffin cups. Bake at 375 for 13-17 minutes until golden brown.  Let cool slightly.


bacon recipe courtesy of: Heather, Heather's Dish, May 1, 2012

1296. AVOCADO, BACON, LETTUCE and CRAB CROISSANT SANDWICH

serves eight


1 pound Dungeness crab meat
1 apple thinly sliced
A few drops of tabasco
¼ cup chopped red onion
Squeeze of ½ lime
¼ cup chopped parsley
2-3 tablespoons chopped fresh dill
½ cup mayonnaise
8 fresh croissants
8 leaves of crispy lettuce (Romaine would work well)
2 ripe avocados, peeled and sliced into wedges

Cook bacon until crispy. Mix together crab meat with sliced apple, tabasco, chopped onion, lime juice, parsley and dill. Add half of the mayonnaise to the mixture and incorporate well. Cut the croissants in half, spread mayo over the croissants. Place a generous amount of the crab mixture onto one half of each croissant, dividing evenly over eight croissants. Top with avocado and lettuce leaf, fold the top portion of the bread over and enjoy.


courtesy of: Oregon.gov, Official Oregon State Website | Vitaly Paley, Paley’s Place, 1204 NW 21st Avenue, Portland, Oregon 97209, (503) 243-2403

899. BRIE and REDCURRANT-STUFFED CROISSANT with BACON

serves 2


1 ready-made plain croissant, cut into 4 pieces
4 teaspoons ready-made redcurrant jelly
1½oz Brie, sliced into 4 pieces
4 slices smoked streaky bacon
2½oz watercress, roughly chopped
1 tsp olive oil salt and freshly ground black pepper

Split the four pieces of croissant almost in half and fill the middle of each with a teaspoonful of redcurrant jelly and a slice of Brie. Wrap each croissant piece in a slice of bacon. Place the croissant pieces into a hot frying pan and cook for 3-4 minutes, or until the bacon is golden-brown. Place the watercress and olive oil into a bowl, season well with salt and freshly ground black pepper and mix well to coat the watercress. To serve, place the watercress onto two small plates and top with the hot stuffed croissant pieces.


courtesy of: James Tanner, Ready Steady Cook, BBC Food

897. BACON EGG SALAD CROISSANTS

yields 4 servings


1/3 cup diced celery
1/3 cup mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard-cooked eggs, chopped
1/3 cup crumbled cooked bacon
4 lettuce leaves
thin tomato slices
4 croissant, split

In a large bowl, combine the celery, mayonnaise, mustard, salt and pepper. Stir in eggs and bacon. Place a lettuce leaf, tomato slice and 1/2 cup egg salad on each croissant.


courtesy of: Julee Wallberg, Reno, Nevada / Taste of Home's Simple & Delicious Magazine

806. CHEESE and BACON CROISSANTS

2 croissants
4 rashers unsmoked bacon
125 grams cheese, grated

Heat the croissants in an oven at 180 degrees C for approximately 5 minutes. Grill the bacon for 5 minutes, until thoroughly cooked. Slice each croissant in half horizontally, place two rashers of bacon into each croissant. Top the bacon with the grated cheese. Close the croissant and return to the oven for a further 3 minutes, or until the cheese has melted. Serve immediately.


courtesy of: Graham Smith and Hazel Rudge-Pickard, Crazy Squirrel

316. TROPICAL BACON CROISSANT

makes 4 servings


4 croissants, split
¼ cup cream cheese, softened
4 pineapple slices, cut in half
12 slices bacon
4 strawberries, thinly sliced
1 medium kiwi, peeled, thinly sliced

Spread bottom half of each croissant with 1 tablespoon of the cream cheese.

Top each with 2 pineapple pieces, 3 bacon slices and ¼ each of the strawberries and kiwi; cover with top of croissant.


courtesy of: Kraft Foods

258. BACON RINGS

yields 6 servings


12 slices bacon
12 eggs
1/2 teaspoon garlic powder
1/2 teaspoon dill
1 cup shredded Cheddar cheese
6 large croissants
Hollandaise sauce for serving

Preheat oven to 400 degrees F. Coat 12-count muffin pan with nonstick spray. In large skillet fry bacon until almost crisp. Drain bacon slices and quickly (while bacon is pliable) place in circle around inside edge of muffin cups. Break 1 egg into each cup. Sprinkle with garlic powder and dill. Top with cheese. Bake 12 to 20 minutes, depending on desired degree of doneness. Cut croissants in half and place bacon-wrapped egg on top drizzled with Hollandaise sauce.


courtesy of: Bears Inn Bed & Breakfast, 27425 Spruce Lane, Evergreen, Colorado 80439, 303-670-1205