After we stopped hugging, laughing, and crying, I started to bring the food out. As soon as my sister saw these, she filled up her plate with them. She said that she didn’t get a lot of good meals where she was. In fact, she was lucky if she got any meals at all some days. It was a good thing for everyone else that came that I made up a double batch because these went super fast. I think that everyone got to try one at least. I know that there were ton of compliments to the chef and even a few questions about the recipe at the end of the party…. so that means they were delish!

Check out what they are saying about this recipe over at Group Recipes:

“This appetizer is simple to make and very flavorful! I don’t think this fingerfood had a chance to cool down before they were gone =D”

You might want to warn your tongue… you’re just might burn it!

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) Pillsbury 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 a ranch dipping sauce.

Thanks again to Group Recipes for this easy and tasty recipe.