Prep 25 mins
Cook 20 mins
A Pillsbury favorite...A cheese and bacon filling complements a flaky crescent pastry in a mouthwatering appetizer that's a snap to prepare!
- Heat oven to 375°F Spray cookie sheet with cooking spray.
- In 6-inch skillet, cook bacon over medium heat 3 minutes. Add onion; cook 3 to 5 minutes or until tender. Remove from heat. Drain if necessary.
- In small bowl, stir cream cheese until smooth. Add bacon mixture, Cheddar cheese, parsley, paprika and caraway seed; mix well. Set aside.
- Separate dough 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.
Oh these are just scrumptious. I'll admit I ate way too many. I took the advice of kiwi and doubled the filling, but I think that is a little much, because it doesn't give you much space to get a good roll of the dough. The flavors were so good, although I did leave out the caraway seed. I also added 2 finely chopped jalapeno peppers to spice it up some. Just wonderful little snacks to have. Thanks DuChick for sharing this one. Made for SSC Pet Parade.
I made the filling for these and it wasn't nearly enough to be spread out even quite thinly over the required amount of dough, luckily I had more bacon/cheese and onion so I made a second batch and this double amount was only just enough to be spread evenly over my rolled out dough. I will be making these again, but if you want more than just a sprinkle of filling in each one then I'd suggest that you add in a lot more too. That said, once these got to the table our guests devoured them and were very pleased with the taste. No leftovers is a very good sign. LOL. Please see my Rating System: 4 excellent stars for a tasty and easy recipe, one that I will be making again (with a note on my copy of the recipe that more filling is very popular here) Thanks!