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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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âAnneliese Deising, Plymouth, Michigan Ingredients:
3 bacon strips, diced |
4 medium onions, finely chopped |
3 tablespoons butter |
1/2 cup sour cream |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
3 eggs, beaten |
1 tube (8 ounces) refrigerated crescent rolls |
Directions:
1. In a large skillet, cook bacon until crisp; drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool.
2. In a large bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside.
3. Separate crescent roll dough into four rectangles. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough.
4. Bake at 375° for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm. Yield: 16 servings.
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