| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 3 |
|
Strips bacon, diced |
| 4 |
md |
Onions, finely chopped |
| 3 |
tb |
Butter |
| 1/2 |
c |
Sour cream |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 3 |
|
Eggs, beaten |
| 8 |
oz |
Tube refrigerated crescent rolls |
INSTRUCTIONS
In a skillet, cook bacon until crisp. Drain bacon and discard pan
drippings. In the same skillet, cook onions in butter until tender. Cool.
In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the
bacon and onions; set aside. Separate crescent roll dough into four
rectangles. Pat dough into the bottom and 1" up sides of a greased 9"
square baking pan, stretching as needed. Pinch edges together to seal. Pour
onion mixture over dough. Bake at 375 degrees for 30 minutes or until the
topping is set and crust is golden. Cool slightly before cutting into small
squares. Serve warm.
Yields: 16 servings From: "Reminisce" Magazine Posted by: Debbie Carlson -
Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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