Tuesday, November 1, 2011


1 pkg (8-oz) cream cheese, softened
8 slices lean bacon cooked, crumbled
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 tbsp chopped fresh parsley
1 tbsp milk
2 cans (8-oz) refrigerated crescent dinner rolls

Preheat oven to 375 degrees.
Set out a baking sheet.

In a medium mixing bowl combine the cream cheese, bacon, Parmesan cheese, onion, parsley, and milk  until well blended.

Separate the crescent roll dough into 8 triangles per can for a total of 16.  Cut each triange in half lengthwise.  Spread each piece of dough with a generous teaspoon of the cream cheese fillling mixture.  Roll dough up starting at the short side of the triangle.  Place, point side down, on the ungreased baking sheet. 

Bake at 375 degrees for 12 to 15 minutes or until golden brown.  Serve warm.

Yield: 32 rolls

Note: Instead of cutting the dough triangles in half, you can leave them whole and instead of appetizers, use them with a cup of soup for a light lunch.

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