Sorry it’s been a week since I’ve posted anything! Our computer got a virus and I was unable to get on the internet until Sunday night and then I was under the weather yesterday. But now I’m back on track! You never realize how much you’re on the internet until you don’t have it for several days!! Anyway, to the recipe. I made these when we had our appetizer meal back around New Year’s, but I’m just getting around to posting them. I found them on Stephanie Cooks, which is a fabulous blog. You should check it out. These were super easy, but so savory and delicious! I cheated a bit and just used real bacon bits, still tasted great! (but be sure to use the Real bacon pieces, not imitation!)
Onion Bacon Crescent Bites
4 slices bacon, cut into pieces (Or 1/4 to 1/2 cup Real bacon bits)
1/2 cup chopped onion
1 package (8 oz) cream cheese, softened
1/3 cup shredded 2% Cheddar cheese
1 tablespoon finely chopped fresh parsley
1/2 teaspoon paprika
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
salt & pepper
Heat oven to 375°F. Spray cookie sheet with cooking spray. In 6-inch skillet, cook bacon over medium heat 3 minutes. (If using bacon bits skip this step and go right to cooking the onion).
Add onion; cook 3 to 5 minutes or until tender. Remove from heat. Drain if necessary. (This is where you add the bacon bits).
In small bowl, stir cream cheese until smooth. Add bacon mixture, Cheddar cheese, parsley, paprika and salt and pepper; mix well. Set aside.
For crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal.
Spoon 1/4 of bacon mixture onto each rectangle; spread to within 1/2 inch from 1 long side. Roll up each rectangle, starting with topped long side and rolling to untopped side. Press edge to seal. With serrated knife, cut each roll into 8 slices. Place cut down side on cookie sheet.
Bake 15 to 20 minutes or until golden brown. Serve warm.