Ingredients
- 1 pound minced bacon
- 1 large onion, minced
- 2 tablespoons dry mustard
- ¼ teaspoon ground nutmeg
- 1 cup shredded mozzarella cheese
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 3 (4 ounce) cans refrigerated crescent rolls, or as needed
What Makes This Recipe So Good
Cooking Advice
- Cook the onions slowly to bring out their natural sweetness without burning.
- Chill the pastry before baking to help it stay crisp and flaky.
Step 1
Cook the bacon, onion, dry mustard, and nutmeg together in a large skillet over medium-low heat. Stir occasionally and let everything slowly caramelize—it should take about 20 to 30 minutes. Once the mixture is nice and browned, push it to one side of the pan and tilt the pan so the grease pools at the bottom. Carefully pour out the grease and let the bacon mixture cool for about 5 to 10 minutes.
Step 2
While that’s cooling, preheat your oven to 350°F (175°C). When the bacon mixture is cool enough, mix it with the mozzarella, sour cream, and mayonnaise in a big bowl until it forms a thick, paste-like filling.
Step 3
Open one can of crescent rolls and separate the dough into individual triangles. Using a pizza cutter, slice each triangle into five strips by cutting across diagonally three times, then cut the two bigger strips in half. You want long, thin strips to wrap around the filling.
Step 4
Take about a teaspoon of the filling and wrap it with a strip of dough, stretching the dough if needed. Don’t worry if the filling peeks out the bottom—that’s okay! Place each wrapped tartlet upright on a baking sheet and gently press the top so they stand up straight. Repeat this process with the remaining dough and filling.
Step 5
Bake them in the oven for 15 to 20 minutes, or until they turn a beautiful golden brown. Let them cool just a bit before serving, and enjoy!
