It’s that time of the week again – it’s Football Friday! It also means that it is tailgating time! I love tailgating. I love seeing all my friends and family, making new friends and the food! Oh, the food.
I prefer to take finger foods to tailgates. I find they are easier to eat (almost too easy sometimes) and not as messy as other foods. These bacon crescents are perfect for a tailgate or even breakfast. I just love these things. I can eat way too many of them. I think it is the parmesan cheese with the bacon that I love most.
Give this recipe a try soon! These bacon crescents would be great for any gathering – football party, Thanksgiving or Christmas. You might want to double the recipe – they will go fast!
- 1 pkg (8 oz) low fat cream cheese, softened
- 8 slices bacon, crisply cooked & crumbled (I used pre-cooked bacon)
- ⅓ c grated Parmesan cheese
- 1 tsp onion powder
- 2 tsp dried 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.
Open each can of dough. Firmly press perforations together to seal. Spread each rectangle with 1/2 of the cream cheese mixture. Roll each rectangle up jelly roll style and cut into 16 pinwheels (32 total). Place on baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm.