Categories: Appetizers
Ingredients
- 8 oz. package of cream cheese, softened
- 8 bacon slices, crisply cooked and crumbled
- 1/3 c. grated parmesan cheese
- 1/4 c. finely chopped onion (I used green onion)
- 2 tbsp. chopped parsley
- 1 tbsp. milk
- 2 8-oz. cans refrigerated quick crescent dinner rolls
- 1 egg, beaten
- 1 tsp. cold water
Directions
- Preheat oven to 375ºF.
- Beat cream cheese, bacon, parmesan cheese, onion, parsley and milk in small mixing bowl at medium speed with electric mixer until well blended.
- Separate dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded measuring tablespoonfuls cream cheese mixture.
- Cut each rectangle in half diagonally. Fold points over cream cheese mixture (I folded mine to look like envelope flaps, leaving the flat side open.)
- Place on greased cookie sheet; brush with combined egg and water. Sprinkle with poppy seeds, if desired.
- Bake 12–15 minutes or until golden brown.
- Serve immediately.