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cream cheese, softened
bacon, crisply cooked and crumbled
grated fresh parmesan cheese
chopped fresh parsley
(8 oz.) refrigerated crescent rolls
poppy seeds and/or sesame seeds
Heat oven to 375 degrees. Beat cream cheese, bacon, parmesan cheese, onion, parsley and milk in small mixing bowl with medium speed of an electric mixer until well blended.
Separate dough into eight rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tablespoonfuls of cream cheese mixture.
Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form six triangles. Roll up triangles, starting at short ends.
Place on greased cookie sheet; brush with egg. Sprinkle with poppy and or sesame seeds if desired. (I do half of them with poppy seeds and half of them with sesame seeds.)
Bake 12 to 15 minutes or until golden brown.
Last Updated: Tue, May 31, 2016