Bacon Cream Cheese Pinwheels Recipe
It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf these down. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, Kentucky
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 3 ounces cream cheese softened
- 1 teaspoon 2% milk
- 2 tablespoons finely chopped onion
- 1 tube (8 ounces) refrigerated crescent rolls
- 5 jones dairy farm dry-aged bacon strips cooked and finely chopped
- Carbohydrate 0.299894865306324 g
- Cholesterol 3.89805942625 mg
- Fat 1.21502625534526 g
- Fiber 0.0283333341041103 g
- Protein 0.228474173296585 g
- Saturated Fat 0.684348749555908 g
- Serving Size 1 1 serving (5g)
- Sodium 11.4419128104853 mg
- Sugar 0.271561531202213 g
- Trans Fat 0.173788563518897 g
- Calories 13 calories
Directions Preheat oven to 375degrees. In a small bowl, mix cream cheese, onion and milk until blended. On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Spread with cream cheese mixture; sprinkle with bacon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. Place on ungreased baking sheets, cut side down. Bake 12-15 minutes or until golden brown. Refrigerate leftovers. Yield: 2 dozen. Originally published as Bacon Cream Cheese Pinwheels in Taste of Home December 2014, p80
