 | | Directions | | Preheat oven to 375°. Mix cream cheese, bacon, parmesan cheese, onions, parsley and milk until well blended; set aside. Separate each can of dough into 4 rectangles, firmly pressing 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 side down on greased baking sheet. Bake 12-15 minutes or until golden brown. Serve warm. |
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Servings: 24
Serving Size: 4 pieces
|  | | Ingredients | | - | | 1 package cream cheese, softened |
| - | | 8 slices bacon, cooked and crumbled |
| - | | 1/3 cup Parmesan Cheese, grated |
| - | | 1/4 cup onion, finely chopped |
| - | | 2 tablespoons parsley, finely chopped |
| - | | 1 tablespoon milk |
| - | | 2 cans crescent dinner rolls (8 ounce cans) |
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