1 package (8 oz.) cream cheese, softened
8 slices bacon, crisply cooked & crumbled
1/3 cup grated parmesan cheese
1/4 cup finely chopped onion
2 cans (8 oz. each) refrigerated crescent dinner rolls
2 Tablespoons chopped fresh parsley
1 Tablespoon milk
Preheat oven to 375. Mix cream cheese, bacon, parmesan cheese, onions, parsley & milk until well blended; set aside. Separate each can of dough into 4 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tablespoons of the cream cheese mixture. Cut each rectangle into 12 wedges, starting at short ends. Place, seam-sides down, on greased baking sheet. Bake 12-15 minutes or until golden brown. Serve warm. Makes 8 dozen.