Servings: 15
Prep Time: 20 min
Cook Time: 12 min
Difficulty: Easy
1/2 cup packed shredded mozzarella
1 package mini phyllo shells
1/2 teaspoon Paula Deen’s House Seasoning
1 teaspoon finely chopped fresh basil
3/4 cup finely diced tomatoes
2 teaspoon finely diced onions
1/4 cup mayonnaise
2 tablespoons real bacon pieces, or more as needed (recommended: Hormel Real Bacon pieces)
Preheat the oven to 350 degrees F. Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with 1 teaspoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 teaspoon of the mayonnaise mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.
always a staple @ my brunches!! always a hit!!! thanks paula!!! :-D
By Anonymous on September 13, 2011
Everyone loves these so much I have to make triple batches of them cause they don't last very long.
By Chris on February 05, 2011
This is one of my favorite recipes. I make it whenever we are going to a party and asked to bring a dish. I never have any left overs
By Anonymous on July 09, 2010
I've made these for so many events and everyone just loves them!
By SThorum on June 18, 2009
This is SOOOO good. A great do-ahead recipe that will always get raves.
By momtharpe on May 27, 2009
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm.
Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm.
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