Red Pepper and Goat Cheese Bites - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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