What's more appetizing than bacon and mushrooms cooked together with parmesan cheese and cream? Oh yea, stuffing it all into a buttery dough and letting it bake to perfection!
I can still taste the amazing flavors from the cream mixture. The orginal recipe simply contained mushrooms; however, since I happened to have on hand some thick-cut bacon, I thought "why not?" My mouth is still watering at the thought.
These puffs are fast, easy, and will be gone in seconds! I only wish I had made more. I am even considering using the cream mixture in a pasta dish...Oh ya
Bacon Mushroom Cream Puffs
Recipe adapted from Pillsbury
8 oz. package Mushrooms, diced
3 pieces thick-cut bacon, diced
1 Tbl. onion, diced
3 cloves garlic, minced
1/4 c. grated parmesan cheese
1/2 c. heavy cream
1 Tbl Flour
1 Tbl. butter
1 package crescent rolls
chopped parsely, optional for garnish
Preheat oven to 350.
In a large saute pan over medium heat, cook the bacon pieces till crispy and remove to a separate plate. In the same pan, add the onion, garlic, and mushrooms. Add butter and cook till tender, approx 3 min. Add back in bacon. Stir in flour and cook for addt'l 30 secs. Change the heat to low and add cheese and cream to pan. Continue to stir till mixture becomes thick, approx 2-3 min. Remove from heat and set aside.
Roll out crescent dough and pinch together seems. Cut dough into 24 equal squares. In a greased, mini muffin pan, add a dough squares. Push down dough to make a cup-like formation. Add a small spoonful of cream mixture to each dough cup. Bake for 9-12 min. Garnish with chopped parsley.