Bacon, spinach and artichoke pair perfectly in this tasty breakfast tart that is the best way to start your morning.
Prep: 25 minutes Bake: 25 minutes Serves: 6
5 slices hickory smoked bacon, chopped
½ (8-ounce) package cream cheese, softened
⅓ cup shredded Asiago cheese
¼ cup chopped quartered artichoke hearts in water, drained
¼ cup thawed and squeezed dry frozen chopped spinach
1 package (14.1 ounces) refrigerated pie crusts
All-purpose flour for dusting
1 large egg
1 teaspoon chopped fresh thyme
oven to 375°; line rimmed baking pan with parchment paper. In large skillet,
cook bacon over medium-high heat 5 minutes or until crisp, stirring
occasionally; transfer to paper towel-lined plate.
bowl, stir cream cheese, Asiago cheese, artichokes, spinach and bacon. Makes
about 1¼ cups.
crusts as label directs. Lightly dust work surface with flour; unroll pie
crusts. With knife, cut 4 (3½ x 3-inch) rectangles from each pie crust. Gather
dough scraps; with rolling pin, roll out scraps and cut 4 more rectangles.
Place about 3 tablespoons plus 1 teaspoon cream cheese mixture in center of 6
rectangles; top each with remaining 6 rectangles, seal edges with fork and place
on prepared pan.
bowl, whisk egg; brush over tarts. With paring knife, cut 2 small slits in top
of each tart; sprinkle with thyme and bake 25 minutes or until golden brown.
Makes 6 tarts.
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4¼ cups all-purpose flour plus additional for dusting
Nonstick cooking spray
1½ cups lightly packed light brown sugar
3 tablespoons ground cinnamon
4 tablespoons unsalted butter (½ stick), softened
2 cups powdered sugar
3 tablespoons water
½ teaspoon vanilla extract
1. Prepare Dough:
Empty yeast envelopes into large bowl. In small saucepot, heat milk over low
heat until small bubbles form around edges; remove from heat. Let milk stand 5
minutes or until temperature reaches 110°. Pour milk over yeast; stir in 1 teaspoon
sugar and mix well. Let stand 5 minutes. Yeast should form small bubbles.
2. Meanwhile, in
small skillet, melt butter over low heat; remove from heat to cool. With wooden
spoon, stir eggs, salt, remaining ½ cup sugar and butter into yeast mixture
until just combined. Add flour and stir until stiff dough forms.
3. Transfer dough to
lightly floured work surface. Knead dough 5 minutes or until smooth and
slightly tacky. Lightly spray large bowl with cooking spray and transfer dough
to bowl. Cover with towel and place in warm spot 1 to 1½ hours or until dough
has almost doubled in size.
prepare Filling: In medium bowl, stir together brown sugar and cinnamon.
5. Gently punch down
dough and transfer to lightly floured work surface. Roll dough into 12 x
18-inch rectangle. Spread dough with butter; sprinkle with brown sugar mixture.
Starting with long side, tightly roll up dough around filling, brushing off
excess flour as you roll. Pinch seam to seal.
6. Spray 12-inch
round baking pan with cooking spray. With serrated knife, cut dough crosswise
in half, then cut each piece crosswise in half to make 4 equal pieces. Cut each
piece into three 1½-inch-thick rolls. Place rolls, cut side down, into prepared
baking dish. Cover with towel and let stand 30 minutes.
7. Preheat oven to
Bake rolls on middle oven rack 30 minutes. Cool 5 minutes.
8. While rolls cool,
prepare Icing: In large bowl, whisk together powdered sugar, water and vanilla
extract. Drizzle icing over rolls.