Saturday, August 16, 2014

Creamy Bacon Crescent

1 (8 oz.) pkg cream cheese, softened
8 slices bacon, cooked crisp, drained and crumbled
1/3 cup grated Parmesan cheese
¼ cup green onions, sliced thin
1 Tbsp. milk
2 (8 oz.) cans refrigerated crescent dinner rolls
Poppy seeds, optional
 Preheat the oven to 375°.
 In medium mixing bowl, combine cream cheese, bacon bits, Parmesan cheese, onions and milk. Blend thoroughly.
 Separate dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 Tbsp. cream cheese mixture.
 Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends. Place point sides down, on ungreased cookie sheets. Sprinkle with poppy seeds, if desired.
 Bake 12-15 minutes or until golden brown. Serve immediately.