Sunshine Poppers (Remix)
Total Time
Prep: 35 min. Cook: 30 min.
Makes
10 servings
Ingredients
8 ounces Chive & Onion Cream Cheese
8 ounces of Mexican Style Four Cheese Blend Shredded Cheese
16 ounces of Crescent Rounds Place 'N Bake Dough
11 ounces of Vacuum Packed Whole Kernel Corn with Red & Green Peppers
8 slices of fully cooked thick cut bacon
1 egg or as I used 1/4 cup of cholesterol and fat free egg product
1/4 tsp ground black pepper
1 1/2 cups finely shredded sharp cheddar cheese, I used yellow
1 fresh green onion
Directions
Preheat oven to 375 degrees. Open your two containers of crescent dough rounds and slice each roll in half so that you will have a total of 32 servings. Press these into mini muffin pans that have been sprayed with a non stick butter flavored spray. Form them into little bowls using your fingers, don't worry they don't have to be perfect. In a large mixing bowl mix your room temperature cream cheese, Mexican style shredded cheese blend, canned corn with peppers (drained), chopped fully cooked bacon, egg, and black pepper together until all well combined. Fill each crescent basket with some of the mixture. You will probably have enough to fill as I did 4 empty muffin tins with the mixture. They will bake up just fine with the rest. These are great for guests watching their carbs. Top each one with some of your shredded yellow cheese and a small piece of chopped green onion. Bake for 20 minutes in your preheated oven. Can be served warm, room temperature, or even cold. I like them best at room temperature. Store leftovers in fridge.
