Ingredients
1
tablespoon olive oil
1
large onion, chopped (1 cup)
1
box (10 oz) frozen cauliflower & cheese sauce
3
slices thick-sliced bacon, crisply cooked, crumbled
1/2
cup shredded Parmesan cheese (2 oz)
1/2
teaspoon dried thyme leaves
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 400°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 6 to 10 minutes, stirring constantly, until soft and golden brown. Remove from heat.
Meanwhile, microwave frozen cauliflower as directed on box. Add cauliflower, bacon, 1/4 cup of the Parmesan cheese, the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper to the onion; mix well, breaking up any large pieces of cauliflower with fork.
Unroll pie crusts on work surface. Using 2 1/2-inch round cutter, cut 12 rounds from each pie crust. Press 1 round in bottom and up side of each of 24 ungreased mini muffin cups; prick bottoms with fork. Bake 8 minutes.
Spoon about 1 tablespoon cauliflower mixture into each cup; sprinkle each with 1/2 teaspoon of the Parmesan cheese.
Bake 6 to 10 minutes longer or until Parmesan cheese is melted and edges of crust are light golden brown. Cool in pan 5 minutes; serve warm.
