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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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BACON AND TOMATO PUFFS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nixon Estate in Canton, Texas in 1993. Ingredients:
canola cooking spray |
4 slices cooked bacon crumbled |
2 vine ripened tomatoes finely chopped |
1/2 white onion finely chopped |
3/4 cup shredded swiss cheese |
2 tablespoons mayonnaise |
6 tablespoons sour cream |
2 tablespoons finely chopped fresh basil |
16 ounce can buttermilk biscuit dough |
Directions:
1. Preheat oven to 375 then lightly coat a nonstick mini muffin pan with cooking spray.
2. Combine bacon, tomato, onion, cheese, mayonnaise, sour cream and basil then stir to blend well.
3. Cut each biscuit into 4 quarters then press each quarter of dough into cups of prepared pan.
4. Fill each mini biscuit crust with a heaping teaspoon of the tomato basil bacon filling mixture.
5. Bake at 375 until golden brown about 10 minutes serve warm.
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