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Baked Spiral Bites

Baked Spiral Bites recipe
photo by:kraft
Crescent roll dough and pimento spread join forces to create these easy three-ingredient appetizers that are perfect for drop-in guests.
10 min
25 min
16 servings
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These were not a hit. The taste was too bland.
These were actually amazing. They were messy to make and hard to cut while still trying to keep a pretty shape. They were delicious though!
OMG! it was a great hit with everyone at work. I couldn't stop reaching for them either. We had them at room temperature and it was still really good. Only changes I made was that I did 4 rectangles out of each can of crescent rolls instead of 2. But I just found the crescent sheets so that should be much much easier.
I took these to a house warming party & it was a hit! It is so easy & fast to make. I reccomend this at all parties! I took the suggestion from another rating to refridgerate the night before. It made cutting it easier. I'm looking forward to making it again trying a different filling. I love love loved it! It was fantabulous!
I altered this recipe and made two versions: 1. Chopped sundried tomatoes (did not drain much oil off of them), shredded parmesan cheese and dried basil. 2. Sliced turkey, swiss and bacon crumbles. Both versions were GREAT and guests really liked them! I would definitely make again - they were super easy, yet looked a little fancy.
Used Philly Onion & chive as the spread - everyone loved them! Also, after rolling into logs, before slicing, I put the logs in the frig to chill so it was easier to cut without flattening the spiral. I'll be experimenting with all the Philly Cream Cheese types as well as adding other ingredients as I go!
Yours looks so much better than mine! But it was tastey nonetheless!
Easy to make. Everyone loved them.
Another good way to make it is to use sauage and cream cheese as the filler. Everyone loved it both ways!
This was too easy and quick - and very tasty. I'll need to keep the pimiento spread & crescent roll dough on hand for surprise guests! I think this will be on my Christmas menu.
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