Recipe courtesy of Kraft Foods
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 onion
2 Tbsp. chopped fresh parsley
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.
Cate’s Notes: We didn’t get as fiddly as they wanted, and nixed making them crescents. We just stuffed and rolled. Nice and easy.
KRAFT KITCHENS TIPS
Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.
Jazz It Up
Sprinkle lightly with poppy seed before baking.
