BLT Poppers Recipe

• For the crust:
• 2 packages FRESH TAKE Cheddar Jack & Bacon Recipe Cheese Breadcrumb Mix
• 1/2 cup butter, melted
• For the filling:
• 4 oz. PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. KRAFT Bacon Flavored Reduced Fat Mayonnaise
• 4 strips OSCAR MAYER Thick Cut Bacon
• 1 large romaine lettuce leaf, minced
• 12 grape tomatoes, cut into eighths

1. For the crust: COMBINE the bread crumb and cheese packets, from both Fresh Takes packages, in a medium mixing bowl.
2. ADD the melted butter and stir until the mixture is thoroughly combined and moist.
3. You should be able to scoop up about 1 1/2 to 2 Tablespoons of the mixture in your hand and mold it into a ball.
4. DIVIDE the mixture into 24 balls of relatively the same size.
5. PRESS each ball into the lightly greased cups of a mini muffin tin, pressing the crust mixture across the bottom and up the sides of the cups.
6. BAKE the popper crusts at 350 degrees for 15 minutes.
7. REMOVE from the oven and allow to cool in the tin.
8. During baking the crusts will have settled and formed flat muffins.
9. While they are still warm, use the back of a spoon or other round utensil to press the crusts back up the sides of the muffin tin cups.
10. Then when they have cooled, in about 15 minutes, they will hold their shape.
11. For the filling: When the crusts come out of the oven, preheat it to 425 degrees.
12. CUT four strips of OSCAR MAYER Thick Cut Bacon into 8 pieces, each.
13. Place the bacon pieces onto a baking sheet and bake at 425 degrees for 10 12 minutes.
14. Watch closely after 10 minutes, as every oven is different, and while you want the bacon crisp, you dont want to burn it.
15. REMOVE the bacon from the oven and drain pieces on paper towels.
16. Set bacon pieces aside.
17. ARRANGE cooled crusts on a platter or tray.
18. Set crusts aside.
19. SLICE grape tomatoes in half, then fourths and then eighths.
20. MINCE the romaine lettuce.
21. MIX the cream cheese and mayonnaise until smooth and creamy.
22. Put the cream cheese mixture into a piping bag or make one by filling the corner of a zip-top bag and snipping off the corner of the bag with scissors.
23. Assembling the BLT Poppers: PIPE the cream cheese mixture into the cooled crusts, adding slightly less than 2 teaspoons of filling to each popper shell.
24. STAND one bacon piece, on end, in the center of each filled shell.
25. ARRANGE minced lettuce and tomato pieces around the bacon.

crust, bacon, butter, philadelphia cream cheese, bacon, mayer, romaine lettuce leaf, grape tomatoes

Taken from www.kraftrecipes.com/recipes/blt-poppers-recipe-165237.aspx (may not work)