Bacon, Parmesan & Cream Cheese Crescent Pinwheels. I mean really… they have to be good if they include cream cheese, bacon, and/or crescent rolls… right?
We had revival at church last week and on Wednesday night we were having finger foods after the service. I wanted to make something yummy, but easy and I needed it to be with ingredients I already had on hand because driving was dangerous (after the massive winter storm we had).
I came up with these Bacon, Parmesan & Cream Cheese Crescent Pinwheels. I’ve actually seen something similar before (on Pinterest, of course), but I couldn’t find the exact recipe I originally saw, but this one was pretty darn close.
I tweaked it slightly and took a few short cuts (like the pre-made bacon bits and onion powder instead of diced onion), but they were still really delicious. In fact, they were gone in a flash at the church – I didn’t even have a chance to grab seconds.
So anyway… I had this mixed up and in the oven in just a matter of minutes! A good blogger would’ve shared this before the Super Bowl, just in case you needed a new easy recipe for the big game, but I’m not always a good blogger.
Do you have a favorite easy appetizer recipe? I’d love to hear about it!
- 2 cans (8 oz. each) refrigerated crescent dinner rolls
- 1 pkg. (8 oz.) cream cheese, softened
- ½ cup real bacon bits (I used Oscar Mayer)
- ⅓ cup fresh grated Parmesan cheese
- 2 Tbsp dried parsley flakes
- 1 tsp. onion powder
- 1 Tbsp. milk
- Preheat the oven to 350°F.
- Unroll the crescent dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.
- In a medium bowl, mix together the cream cheese, bacon bits, Parmesan, parsley, onion powder and milk.
- Spread the mixture evenly over the rectangles all the way out to the edges.
- Starting with one short side, roll up each rectangle; press the edges together to seal. With a sharp knife, cut each roll into 8 slices and place place on a greased cookie sheet.
- Bake 12 to 15 minutes or until golden brown.