Bacon, Parmesan & Cream Cheese Crescent Pinwheels
  • 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
  1. Preheat the oven to 350°F.
  2. Unroll the crescent dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.
  3. In a medium bowl, mix together the cream cheese, bacon bits, Parmesan, parsley, onion powder and milk.
  4. Spread the mixture evenly over the rectangles all the way out to the edges.
  5. 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.
  6. Bake 12 to 15 minutes or until golden brown.
Recipe by Rose Atwater at