Bacon Crescents
- 1 pkg (8 oz) low fat cream cheese, softened
- 8 slices bacon, crisply cooked & crumbled (I used pre-cooked bacon)
- 1/3 c grated Parmesan cheese
- 1 tsp onion powder
- 2 tsp dried parsley
- 1 Tbsp milk
- 2 cans (8 oz each) refrigerated crescent dinner rolls
Preheat oven to 375°F.
Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
Open each can of dough. Firmly press perforations together to seal. Spread each rectangle with 1/2 of the cream cheese mixture. Roll each rectangle up jelly roll style and cut into 16 pinwheels (32 total). Place on baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm.
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