Bacon Cream Cheese Puffs

This is a recipe I have been working on for a while. It is a party favorite whenever I make it, and I'm pretty sure it has become one of my boyfriend's favorite foods. I have tried this recipe with biscuit dough and crescent roll sheets, but biscuit dough seems to taste best. The cream cheese filling also makes a great cheese spread to eat with crackers.

Ingredients

2 packages buttermilk biscuits (8 per can)
1/2 to 1 package bacon
8 oz cream cheese
½ cup diced green onions
½ t black pepper
1 t garlic powder
1 egg white
1 T water

Cook the bacon first. I find it fastest to cook the bacon in the oven because you can cook large amounts at once.

Preheat the oven to 400 degrees. Line a cookie tray with aluminum foil and arrange the bacon side-by-side to fill the pan. I can usually fit about 2/3 of a package of bacon on one cookie tray, and if I’m feeling lazy or in a hurry that’s all I use for this recipe. More bacon is always better though.

Bake for 10 minutes, flip the bacon with tongs, then replace and bake for 5-10 minutes more until bacon is crispy. Allow to cool before dicing into small pieces (like bacon bits).

Reduce oven temperature to 350 degrees. Combine cream cheese, bacon, green onions, garlic and pepper in a bowl and mix well with a spoon or spatula. For best results, chill in the refrigerator until firm before filling the biscuits. I usually make the cream cheese filling the night before a party to save time.

It's really hard not to just give up and eat this with a spoon.

To make the egg wash, combine one egg white and one tablespoon water in a bowl and beat with a fork until foamy. Line a baking tray with with parchment paper, or aluminum foil coated with non-stick spray. Cut each biscuit in half so you have 16 pieces, and roll each piece into a ball. Smash a ball of dough in your hand so you have a disc, and place about half a tablespoon of filling in the center.

Brush a generous layer of egg wash around the edges, and press the edges together so you have a half-moon shaped pie. It is okay if the egg wash spills over onto the cream cheese. Don't skimp on the egg wash or the edges won't seal and you will have an oozy mess (see picture below). Arrange on baking tray and bake at 350 degrees for 10 to 15 minutes until brown on top.

Not enough egg wash - they all exploded! Still tasted great though.

Remove to a cooling rack and allow to cool for a few minutes before serving, as the cream cheese filling is like molten lava when it first comes out of the oven.