Bacon Appetizer Crescents

Ingredients:



1. 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2. 8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
3. 1/3 cup KRAFT 100% Grated Parmesan Cheese
4. 1/4 cup finely chopped onion
5. 2 tablespoons chopped fresh parsley
6. 1 tablespoon milk
7. 2 (8 ounce) cans refrigerated crescent dinner rolls


Directions:



1. Preheat oven to 375 degrees F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
2. Separate each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
3. Bake 12 to 15 min. or until golden brown. Serve warm.

Yield: 24 servings

Tex-Mex Appetizer Tart

Ingredients:

1. 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1 1/2 cups shredded Colby-Monterey Jack cheese blend
3. 1/2 cup roasted red bell peppers, drained, chopped
4. 1/2 cup mayonnaise
5. 1 (4.5 ounce) can Old El Paso(R) chopped green chiles
6. 1/4 cup chopped fresh cilantro or parsley


Directions:



1. Heat oven to 375 degrees F. Remove crust from pouch; place flat on ungreased cookie sheet.
2. In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute.
3. Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.

Yield: 16 servings

Italian Appetizer Wedges

Ingredients:

1. 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1/2 cup Progresso(R) Italian-style bread crumbs
3. 1/3 cup chopped fresh basil
4. 1/4 cup grated Romano cheese
5. 1/4 teaspoon salt
6. 1/4 teaspoon freshly ground pepper
7. 1 cup part-skim ricotta cheese
8. 3 tablespoons extra-virgin or regular olive oil
9. 3 plum (Roma) tomatoes, seeded, diced
10. 1 plum (Roma) tomato, sliced (optional)
11. 8 fresh basil leaves (optional)

Directions:



1. Heat oven to 400 degrees F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.
2. In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
3. Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.

Yield: 12 servings

Ingredients:

1. 1 Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1/2 cup Progresso(R) Italian-style bread crumbs
3. 1/3 cup chopped fresh basil
4. 1/4 cup grated Romano cheese
5. 1/4 teaspoon salt
6. 1/4 teaspoon freshly ground pepper
7. 1 cup part-skim ricotta cheese
8. 3 tablespoons extra-virgin or regular olive oil
9. 3 plum (Roma) tomatoes, seeded, diced
10. 1 plum (Roma) tomato, sliced (optional)
11. 8 fresh basil leaves (optional)

Directions:



1. Heat oven to 400 degrees F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.
2. In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
3. Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.

Yield: 12 servings

Sun-Dried Tomato and Goat Cheese Appetizers

Ingredients:

1. 1 (12 ounce) can Pillsbury(R) Golden Layers(R) Refrigerated Buttermilk Biscuits
2. 1/2 cup mayonnaise
3. 1/2 cup crumbled goat cheese
4. 1/4 cup chopped drained oil-packed sun-dried tomatoes
5. 1 teaspoon dried onion flakes
6. 1 teaspoon dried pesto seasoning
7. 1 tablespoon grated Parmesan cheese


Directions:


1. Heat oven to 375 degrees F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
2. In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
3. Bake at 375 degrees F for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.

Yield: 20 servings

Cheesy Appetizer Loaf

Ingredients:

1. 3 tablespoons KRAFT Mayo Real Mayonnaise
2. 1/2 teaspoon garlic powder
3. 1 (8 ounce) package KRAFT Natural Mozzarella Cheese Crumbles
4. 2 tablespoons chopped Spanish olives
5. 1 loaf French bread, cut lengthwise in half
6. Paprika

Directions:



1. Preheat broiler. Mix mayo, garlic powder, cheese and olives.
2. Spread evenly onto cut surfaces of bread. Sprinkle lightly with paprika. Place on baking sheet.
3. Broil, 6 inches from heat, 1 min. or until cheese is melted. Cut into 24 slices. Serve warm.

Yield: 24 servings

Slow-Cooked Green Beans, Tomatoes and Bacon

Ingredients:

1. 2 slices OSCAR MAYER Lower Sodium Bacon, finely chopped
2. 1 large onion, chopped
3. 1 pound green beans, trimmed, cut into 1-1/2-inch pieces
4. 1/2 cup low-sodium chicken broth
5. 1/4 teaspoon pepper
6. 4 plum tomatoes, chopped


Directions:


1. Cook and stir bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving drippings in skillet. Set bacon aside. Add onion to skillet; cook and stir until tender.

2. Add beans, broth and pepper to skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes or until beans are very tender.

3. Stir in tomatoes; increase heat to medium-high. Cook 3 minutes or until tomatoes are thoroughly heated. Transfer to serving dish. Sprinkle with bacon.

Yield: 8 servings