Years ago, my mom gave me the Kraft Philadelphia brand book titled "Cheesecakes Appetizers & More." I really like the book because it has some really good cheesecake recipes...and appetizers. I've made these mini crescents only a couple of times, once for a baby shower and recently for a house warming party. Both times, they were the first thing gone! Everyone loved them!
1 pkg (8 oz) PHILADELPHIA cream cheese, softened
1/2 cup bacon bits or 8 slices bacon, crisply cooked, crumbled
1/3 c KRAFT 100% grated Parmesan cheese
1/4 c thinly sliced green onions
1 Tbsp milk
2 cans (8oz each) refrigerated crescent dinner rolls
MIX cream cheese, bacon, Parmesan cheese, onion and milk until blended
SEPARATE dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoons cream cheese mixture
CUT each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends. Place, point sides down, on ungreased cookie sheets.
BAKE at 375 *F for 12 to 15 minutes or until golden brown. Serve immediately