| | Directions |
- Preheat oven to 375° F.
- Mix cream cheese, bacon, cheese, parsley and milk until well blended. Set aside.
- Separate each can of dough into 4 rectangles; firmly press perforation together to seal.
- Spread each rectangle with 2 rounded tablespoons 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 min or until golden brown.
- Serve warm.
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Prep Time: 5 minutes
Cook Time: 15 minutes
|  | | Ingredients | | - | | 1 package cream cheese - softened |
| - | | 8 slices bacon - cooked crisp and crumbled |
| - | | 1/3 cup parmesan cheese - grated |
| - | | 2 tablespoons parsley |
| - | | 1 tablespoon milk |
| - | | 2 tubes refrigerated crescent rolls |
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