Description
Chili, bacon, cream cheese and shredded cheese sandwiched in between two layers of refrigerated crescent rolls.
Ingredients
- 4 strips Bacon
- 4 ounces, weight Cream Cheese, Room Temperature
- ¼ cups Sour Cream
- ½ cups Chopped Scallion, Divided
- 1 container (8 Oz. Size) Refrigerated Crescent Rolls
- 1 can (15 Oz. Size) Hormel Chili With Beans, Drained Of Any Liquid
- 8 ounces, weight Shredded Cheese (I Used Cheddar Jack), Divided
Preparation
Cut bacon into 1/2 inch pieces. Brown in a preheated skillet on medium high until crispy, but not hard (about 5 minutes). Remove from skillet and drain on paper towels.
Preheat oven to 375 F. Coat an 8″ x 8″ baking pan with cooking spray.
Combine cream cheese, sour cream, and scallions (minus 1 generous tablespoon) until creamy. Place this in a zip-lock plastic bag and cut a 1/2″ tip off of a corner. Set aside.
Cover the bottom of the pan with half of the crescent roll dough. Spread the chili over the crescent roll. Sprinkle on bacon. Pipe strips of cream cheese mixture over the chili until you’ve used it all. Add 1 1/2 cups of shredded cheese. Place the remaining half of the crescent roll dough over the cheese. Bake for 25 minutes or until golden brown on top (see note).
Remove baking pan from oven. Turn oven to low broil. Add the reserved 1 tablespoon of scallions and the remaining 1/2 cup cheese. Return dish to the oven on the top rack. Broil until cheese is melted and bubbly. This takes about 2 to 3 minutes. Remove from oven.
Allow to cool for 10 minutes. Cut into squares and serve.
Note: If using a glass or ceramic baking pan, place dish on the lower half of the oven when baking to ensure the bottom crescent roll layer is cooked. Place on the top half when broiling.
