1 non-stick cooking spray
1 tablespoon of white balsamic vinegar
1/4 teaspoon of kosher salt
1 teaspoon of minced garlic
8 large fresh basil leaves
8 ounces cream cheese, softened
1 tablespoon of dry italian seasoning mix from envelope
6 slices bacon, cooked and crumbled
1 cup of cooked, boneless, skinless chicken breast, diced
8 ounces of tube refrigerated crescent dough sheet
3/4 cups of shredded mozzarella cheese
Preheat oven to 350 degrees F. Lightly spray 24 mini muffin cups with no-stick cooking spray. In a medium size bowl, place the tomatoes, vinegar, salt, and garlic. Chop the basil leaves and add. Toss gently to combine;set aside. In another medium size bowl,combine the cream cheese, seasoning mix, bacon and chicken. Open crescent sheet and unroll on a flat work surface. Using a sharp knife or a pastry wheel, cut 24 even squares. Press each square into a cup of the mini muffin tins. Spoon even amounts of the chicken mixture into the cups (about 1 heaping teaspoon). Top each with even amounts of the cheese (about 1/2 teaspoon). Bake for about 14-16 minutes or until dough is light golden brown. Remove from the oven to a cooling rack. Allow to cool about 5 minutes. Remove cups from the pans and arrange on a serving tray. Top each with about 1 teaspoon of the tomato basil mixture. Serve warm.
bacon recipe courtesy of: Pamela Shank, Real Women of Philadelphia
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