I get about 5 cooking magazines in the mail. I always cut out the recipes and "scrapbook" them into categories, but I rarely open that notebook. My new goal is to make at least one recipe from each magazine I get in the mail, you know put those subscriptions to good use. This is from Kraft's Food and Family Magazine.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup finely chopped onions
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls
HEAT oven to 375°F. Mix all ingredients except crescent dough.
SEPARATE each can of dough into 4 rectangles; press perforations together to seal. Spread each rectangle with 2 rounded Tbsp. cream cheese mixture, then cut into 12 wedges. (I cut each rectangle in half and then cut each half into 2 triangles making 8 wedges) Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.
If you don't already have all these ingredients in your fridge, go out and buy them! They are amazingly wonderful! I think the list of filling ingredients alone is enough to make my heart swoon. I am going to try this same filling in mushrooms. Oh my... I just might eat the whole batch before Michael gets home. Just kidding.... I hope.