Lunch: Red Pepper and Goat Cheese Bites

Flaky crescents are the base for a tangy, savory appetizer filling.

Ingredients

8 slices uncooked bacon
1 tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
1 cup diced sweet yellow onion (such as Maui or Walla Walla)
1 large red bell pepper, diced (1 1/2 cups)
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup crumbled goat (chèvre) cheese (3 oz)
2 oz cream cheese (from 3-oz package), softened
1 tablespoon chopped fresh parsley
1 can (8 oz) Pillsbury™ 90 calorie crescents OR 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

Instructions

Heat oven to 350 °F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.
In 10-inch skillet, cook bacon over medium heat 10 to 15 minutes, turning occasionally, until crisp. Remove from skillet; drain on paper towels. Crumble bacon; set aside.
Discard bacon drippings. Add oil to skillet; heat over medium heat until hot. Add onion and bell pepper; cook about 15 minutes, stirring occasionally, until soft and tender. Stir in salt and pepper. Place mixture in food processor bowl with metal blade. Cover; process until smooth. Or blend in blender on medium speed about 30 seconds, stopping once to scrape sides, until smooth.
In small bowl, mix goat cheese, cream cheese and parsley until smooth.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Cut each rectangle into 8 (1 1/2-inch) squares. Place squares on cookie sheet. Spoon rounded 1 teaspoon red pepper mixture on each square, spreading slightly. Spoon slightly less than 1 teaspoon cheese mixture on pepper mixture on each square. Top each with about 1/4 teaspoon crumbled bacon.
Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.

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