These little appetizers are delicious hot out of the oven and at room temperature so they are perfect for tailgating or entertaining. You can switch up the filling to include anything you want. I once used pizza sauce and pepperoni instead of BBQ sauce and chicken. The options are truly endless.
One filling I would like to try is cream cheese mixed with a little sugar and lemon juice topped with sliced fruit. Doesn’t that sound great?
BBQ Chicken and Bacon Mini Tarts
Servings: This recipe made 24 tarts
Time: 20 minutes
1 tube crescent rolls
6 chicken strips, cooked and cut into tiny bite sized pieces (I used Tyson 100% white meat chicken nuggets… I keep them around to throw on salads)
3 slices bacon, cooked and crumbled (I used turkey bacon)
1/4 c. BBQ sauce
1/3 c. cheese, shredded
Preheat oven to 375°. Grease a mini muffin tin. Unroll crescent rolls and smoosh together to make one big rectangle of dough. Cut into 24 small squares.
Stretch each square a little and press down into each muffin cup.
Bake for 5 minutes.
Remove from oven and fill each cup with a tiny amount of BBQ sauce, a piece of chicken, a few bacon crumbles, a piece of a jalapeño slice, and a little shredded cheese.
Bake for 2 more minutes. Yum!
– Jason likes to dip his in ranch dressing. Go figure.