Wednesday, December 12, 2007

Bacon Appetizer Crescents

8 oz. Cream Cheese, softened
8 slices Bacon, crisply cooked, crumbled
1/3 cup Parmesan Cheese, grated
1/4 cup finely chopped onion
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans refrigerated crescent dinner rolls

PREHEAT oven to 375°F.

Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside. SEPARATE each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.

BAKE 12 to 15 min. or until golden brown. Serve warm.

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