Anything goes with Bacon, Mushrooms and Cream Cheese, cut in triangle shapes and easy to serve as a tasty appetizer. Enjoy!
Prep time: 15 minutes - cooking time 35 minutes Serving Size - 10
· 1 egg yolk, beaten
· 4 eggs
· 8 oz Philadelphia Cream Cheese (softened)
· 2 tablespoons of Olive Oil
· 3/4 of Mushrooms - Shiitake or Portabella chopped fine
· 4 slices Smoke Bacon (thick) dice
· 4 Spring Onions (chopped fine)
· 1/4 cup fresh parsley chopped
· 2 sheets of ready-rolled pie crust
Preheat the oven 400 degrees and spray Pam on 9 x 13 baking pan.
Open pie crust and lay first sheet in pan press dough to the edges and
brush with egg yolk.
Then place the second sheet of pie crust on top and gently press together
to form a nice crust. Trim the edges to fit pan. With a folk prick the
pastry dough evenly and bake for about 10 minutes or until golden brown.
While pastry is baking, in a medium sauce pan add olive oil and mushrooms
and sauté for about 5 minutes. Then remove and add diced smoke bacon
and cook until is starts to get a little crispy. Add spring onions and
chopped parsley. Salt and pepper to taste, then remove and let cool.
In mixing bowl combine cream cheese and 4 eggs, mix until smooth.
Then add mushroom mixture and blend well. Remove pastry from oven
and lower oven temperature 350. Pour mixture onto the pastry base and
return to oven.
Bake for 20 - 25 minutes or until light brown. Let set and trim the
outside edges, then cut into four equal squares, then cut squares into triangles.