Guava & Bacon Tequeño

Celebrity chef, Ingrid Hoffmann created a Guava & Bacon Tequeño recipe to serve at the ofrenda as you celebrate Día de los Muertos with friends and family. The easy-to-make recipe features Smithfield bacon for a salty and crispy taste. 

Smithfield Hometown Original Bacon
1-ounce mozzarella string cheese sticks
guava paste
8-ounce can refrigerated crescent rolls
Cut the bacon in half and cook in a medium skillet over medium-high heat until the bacon is browned and just crisp, about five minutes. Transfer to paper towels to drain. While the bacon is still warm, cut each piece in half again, making a total of 16 pieces.
Preheat the oven to 400ºF
Cut each piece of cheese in half lengthwise, then in half crosswise, making a total of 16 pieces. Cut the guava paste into 16 (1/4-inch-thick) strips, the same size as the cheese.
Unroll the dough. (If using crescent roll dough, firmly press the perforations to seal.) Press to form a 13 x 10-inch rectangle. With the long side toward you, cut the dough into 16 (3/4-inch) strips.
Stack together one piece of cheese, one guava strip, and one piece of Smithfield Hometown Original Bacon. Place stack at an angle on one strip of dough and roll up. Seal ends closed. Repeat with remaining cheese, guava, and Smithfield Hometown Original Bacon. Place 1-inch apart on an ungreased baking sheet. Bake until puffed and golden, about 10 minutes. Serve warm.

The base number of servings for this recipe is 16


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