My kids will ask for these sometimes after they get home from school. I don’t mind whipping them up because they go together so quickly. This recipe makes about 24 rolls though, so if it’s just for a quick after school bite, I will often cut the recipe in half. It makes just enough to tie them over until dinner time. Served with a ranch or pizza dipping sauce, yum! If there are any leftovers, they can be put in the fridge and warmed up in the microwave…not that it ever happens at my house. Check out what they are saying about this recipe over at Group Recipes:
“This appetizer is simple to make and very flavorful!”
This is an awesome appetizer or a quick after school or evening snack!
Ingredients
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 onion
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls
Instructions
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.
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Quick Tip: Serve with ranch dressing.
Thanks again to Group Recipes for this tasty recipe.