Servings: 48 appetizers

8 oz. cream cheese @ room temperature 8 oz. cream cheese @ room temperature
8 slices bacon 8 slices bacon
⅓ c. grated Parmesan (about 1½ oz.) ⅓ c. grated Parmesan (about 1½ oz.)
¼ c. finely chopped onion ¼ c. finely chopped onion
2 tbsp. fresh, chopped parsley 2 tbsp. fresh, chopped parsley
1 tbsp. milk 1 tbsp. milk
16 oz. refrigerated crescent rolls 16 oz. refrigerated crescent rolls
1 egg (beaten) 1 egg (beaten)
1 tsp. water 1 tsp. water
poppy seeds (Optional) poppy seeds (Optional)

Preheat oven to 375° F.
Grease cookie sheet.
Crisply fry bacon; then crumble.
Mix egg with water.
Beat together cream cheese, bacon, Parmesan, onion, parsley, & milk on medium speed with electric mixer.
Separate crescent dough into 8 rectangles, pressing perforations together firmly to seal.
Spread each rectangle with 2-tbsp. of cream cheese mixture.
Cut each rectangle in half diagonally; then cut in same fashion using opposite corners. Cut in half crosswise. (All together, you will have 6 triangles out of each rectangle.)
Roll up each triangle, starting at short end (tip will end up on top).
Put appetizers on cookie sheet & brush with egg-water. If using poppy seeds, sprinkle on top.
Bake till golden brown (about 12 to 15-mins.).
Serve immediately.

COOKING TIME: 15-mins.  COOKING TIME: 15-mins.
SOURCE:  "All New Simple & Elegant Recipes" (1990 ed.) (from Favorite Recipes for Philadelphia Cream Cheese)  SOURCE:  "All New Simple & Elegant Recipes" (1990 ed.) (from Favorite Recipes for Philadelphia Cream Cheese)