Here's a recipe I used for Thanksgiving. I got it from the Kraft Food & Family magazine.....Very tasty...
1 package Philadelphia Cream Cheese (8 oz), softened
8 slices Oscar Mayer Bacon, crisply cooked, crumbled
1/3 cup Kraft 100% Grated Parmesan Cheese
1/4 cup finely chopped onion
2 T. chopped fresh parsley
1 T milk
2 cans (8oz each) refrigerated crescent dinner rolls
Preheat oven to 375. Mix cream cheese, bacon, Parmesan cheese, onion, parsley and milk until well blended; set aside
Separate each can of dough into 4 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tbsp. of the cream cheese mixture. Cut each rectangle into 12 wedges (I only got 8 wedges out of each rectangle). Roll up wedges, starting at short ends. Place, sean-sides down on greased baking sheet. Bake 12-15 minutes or until golden brown. Serve warm (they are even good cold). Makes 8 doz. or 24 servings, 4 crescents each. I only used one can of crescents and have left over cheese mix in frig. for later use. Enjoy