Bacon Is Meat Candy When Candied

Do you know what’s better than bacon? Candied bacon. Do you know how you candy bacon? You add sugar of course! I mean, okay, I didn’t say “Do you know what’s better for you than bacon…” did I? No. And with the addition of cream cheese and pastry crust this isn’t exactly the healthiest recipe I’ve ever posted here. So, let’s suffice it to say that these are meant to be served/eaten as appetizers.

Delicious candied-bacon pâtisserie appetizers!

Candied Bacon Pâtisserie
–4 slices of bacon
–4 TBSP un-packed brown sugar
–1 refrigerated pie crust rolled out into even thickness
–1/4 brick of low fat cream cheese or neufchâtel
–1/4 cup of sun-dried tomatoes

Space the bacon slices on a cookie sheet. Sprinkle each piece with brown sugar and place in the oven at 350 degrees. Cook until bacon is golden brown. Remove to a paper-towel lined plate to drain. Pour excess grease from pan into a jar or container (you never want to pour grease down the drain!).

When the bacon is cool enough to work with, use scissors to cut the bacon slices into 1/2″ wide pieces.

Slice the pie crust into 20 squares. Place a pat of cream cheese on each square. Top with 2-3 sun-dried tomatoes and 1 piece of sliced candied bacon. Roll up the crust into a nice little package and place on to a new clean cookie sheet. (You don’t want to re-use the bacon cookie sheet without wiping it down really well first. Otherwise the bottoms of your pastries will burn due to any remaining bacon grease on the pan. If you have a second cookie sheet it’s usually easier just to use that).

Cook the pâtisseries at 350 degrees for 15 minutes or until golden brown. Allow to cool 5 minutes before serving (else the cheese might burn your mouth!). Unlike revenge, this recipe is a dish best served warm.

Dammit Jim, I’m a cook, not a doctor…
Time: 35 minutes
Serves: 20 pâtisseries
Calories: 93 calories per pâtisserie

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