Ingredients
3
slices bacon, cut into pieces
1/2
cup chopped onion
1
package (3 oz) cream cheese, softened
1/3
cup shredded Cheddar cheese
1
tablespoon finely chopped fresh parsley
1/2
teaspoon paprika
1/4
teaspoon caraway seed, crushed
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
Preparation
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.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
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.
