Title: Bacon & Cheese Puff Pie
Categories: Main
Yield: 3 Servings
| 1 | cn | Crescent rolls |
| 13 | sl | Cooked and crumbled bacon |
| 2 | md | Tomatoes, sliced |
| 6 | sl | Velveeta cheese |
| 3 | | Eggs, separated |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1/2 | c | Flour |
| 3/4 | c | Sour cream |
| 1/2 | ts | Salt |
| | | Paprika |
Unroll dough and form a crust with rolls in 9 inch piepan. Sprinkle bacon
over crust. Top with tomato slices, season with salt and pepper. Place
cheese slices over the top to form a cover. Beat egg whites until stiff. In
a large bowl, mix yolks, sour cream, flour, 1/2 tsp salt and the dash of
pepper. Blend well; gently fold into egg whites. Pour mixture over cheese
layer. Sprinkle with paprika. Bake at 350 degrees for 35 to 40 minutes.
Randy Rigg