Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 32 pinwheels
INGREDIENTS
1 pkg. (8 oz.) cream cheese, softened (I used 8oz Neufchatel cheese)
8 slices bacon, crisply cooked, crumbled* (I used 10 slices of bacon!)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 tbsp chopped fresh parsley (I used 2 tsp dried parsley)
1 tbsp milk
1/4 tsp crushed red pepper flakes
2 cans (8 oz. each) refrigerated crescent dinner rolls
* I cooked my bacon in the oven on a cooling rack over a foil lined baking sheet for easy cleanup at 400F for about 20-25 minutes. Let cool and then crumble. (I like mine crispy so I baked for 25 minutes.)
Directions:
Preheat oven to 375°F.
Mix cream cheese, bacon, Parmesan cheese, onions, parsley, crushed red pepper flakes and milk until well blended; set aside.
Take two triangular pieces of dough and press the perforations together to seal and create a rectangle. (Each can will have 4 “rectangles”.) Divide the cream cheese mixture into about 8 equal parts and spread 1/8th of the mixture evenly on each rectangle dough. Cut each rectangle dough lengthwise into 4 equal pieces, approximately 1/2 to 3/4-inches wide. Roll the dough up into a pinwheel and place on baking sheet.
NOTES: I used a pizza wheel to cut each rectangle into 4 strips.]
Bake 12 to 15 minutes or until golden brown. Serve warm.