I took these to a super bowl party last night. They were a hit, however they are best when warm from the oven b/c as you know crescents get less crusty & more mushy when they’ve set a while. Next time I will make them for something where they don’t have such a delayed eating time.
1 (8 oz) pkg cream cheese, softened
8 slices bacon, crisply cooked, crumbled
1/3 cup grated parmesan cheese
1/4 cup finely chopped onion
2 Tbs chopped fresh parsely
1 Tb milk
2 cans (8 oz) crescent rolls
Preheat oven to 375. Mix cream cheese, bacon, parmesan, onions, parsley & milk until well blended; set aside.
Separate each can of dough into 4 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tb of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting @ short ends. Place, seam-sides down, on greased baking sheet.
Bake 12-15 minutes or until golden brown. Serve warm
Makes 8 dozen or 24 servings, 4 crescents each
Jazz it up: Sprinkle lightly with poppy seeds before baking. (I didn’t do this)