We actually make these with blue cheese/cream cheese mixed – that is what was left from a party.  Better than the original!  I can see adding drained diced chilies.  Don’t stress the quantities too much.  The grandson, James, adds Parmesian cheese – good upgrade.

Ingredients:

• 3 oz cream cheese, softened
• 2 Tab finely chopped onion (or dried onions)
• 1 tsp milk
• 1 tube (8 ounces) refrigerated crescent rolls
• 5 bacon strips, cooked and finely chopped

Directions:

1. Preheat oven to 375°.
2. In a small bowl, mix cream cheese, onion and milk until blended.
3. On a lightly floured surface, unroll crescent dough into one long rectangle.
4. Press perforations to seal.
5. Spread with cream cheese mixture.
6. Sprinkle with bacon.
7. Roll up jelly-roll style, starting with a long side
8. Pinch seam to seal.
9. If you have time, refrigerate them. They are easier to cut
10. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. ( I split the roll at the seam and sliced them a little thinner.)
11. Place on ungreased baking sheets, cut side down.
12. Bake 12-15 minutes or until golden brown.
13. Refrigerate leftovers.

Serves:  Makes 24 – 28

Source:  Originally published as Bacon Pinwheels in Taste of Home December 2014

Note:  Variation on a theme – 3 -4 oz cooked salmon, 7 oz cream cheese (mixed), 2 tubes of crescent rolls.