Tuesday, September 23, 2008

Bacon Crescent Appetizers

Note: These are dangerously good.

Prep Time: 30 min Total Time: 45 min Makes: 8 doz. or 24 servings, four crescents each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup finely chopped green onion (my change)
2 Tbsp. chopped fresh parsley (optional)
1 tsp garlic powder
1 Tbsp. milk
2 cans (8 oz. each) 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.
Note: It can be kind of hard to figure out what they meant by cutting each rectangle into twelve wedges! What I did was cut the rectangles into fourths, then cut the fourths into three wedges. Also, these can be hard to roll, so I really just folded them over.

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