Bacon and Onion Pastries

Ingredients

• 1 pound minced bacon
• 1 large onion, minced
• 2 tablespoons dry mustard
• ¼ teaspoon ground nutmeg
• 1 cup shredded mozzarella cheese
• ½ cup sour cream
• 1 tablespoon mayonnaise
• 3 (4 ounce) cans refrigerated crescent rolls, or as needed

Step 1

Cook the bacon and onion together in a large skillet over medium-low heat. Add the dry mustard and nutmeg, and let everything slowly caramelize—it should take about 20 to 30 minutes. Once it’s nicely browned, push the mixture to one side of the pan and tilt it so the grease pools at the bottom. Carefully pour off the grease and let the bacon and onion cool for about 5 to 10 minutes.

Step 2

While that’s cooling, go ahead and preheat your oven to 350°F (175°C). In a big bowl, mix the cooled bacon and onion with the mozzarella, sour cream, and mayonnaise until you get a thick, spreadable paste.

Step 3

Open one can of crescent rolls and separate the triangles. Using a pizza cutter, cut each triangle into five strips by slicing diagonally three times, then cut the two longer strips in half. You’ll have lots of little strips perfect for wrapping.

Step 4

Take about a teaspoon of the filling and wrap it with a crescent dough strip, stretching it gently if needed. Don’t worry if the filling peeks out the bottom—it’s all part of the charm! Place them standing up on a baking sheet and press the tops flat so they don’t fall over. Repeat with the rest of the dough and filling, opening more cans as you go.

Step 5

Pop them in the oven and bake until they’re golden and delicious, about 15 to 20 minutes. Let them cool just a bit before digging in!