Comida Kraft
Recipe Box

Bacon Appetizer Crescents

Bacon Appetizer Crescents is rated 4.522633744855967 out of 5 by 243.
Prep Time
20
min.
Total Time
35
min.
Servings

16 servings

Savory dip meets crescent roll for a whole new take on hot appetizers. These toasty bites will go faster than you can say, "They have bacon."

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine all ingredients except crescent dough.
  • Separate each can of dough into 8 triangles; cut each triangle lengthwise in half.
  • Spread cream cheese mixture onto dough triangles, adding about 1 tsp. to each. Roll up, starting at short side of triangle. Place, point sides down, on baking sheet.
  • Bake 12 to 15 min. or until golden brown. Serve warm.

Healthy Living

Save 30 calories and 3g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and refrigerated reduced-fat crescent dinner rolls.

Special Extra

Sprinkle lightly with poppy seed before baking.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 190
Total fat 13g
Saturated fat 6g
Cholesterol 25mg
Sodium 390mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 3g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Made this recipe twice...once trying according to the cutting directions for the crescents (too, too... Made this recipe twice...once trying according to the cutting directions for the crescents (too, too small!) and once rolling out the rectangle and cutting each square into two triangles (four triangles for each rectangle total). Much easier to make and perfect for snacking. This is much better! You may need twice as much of the crescent rolls but I think it's worth it. Also, use more of the mixture on each crescent than the receipe calls for. It's much tastier with plenty of the mixture spread on them!
Date published: 2006-11-20
Rated 4 out of 5 by from I found these to be pretty tasty. I found these to be pretty tasty. I altered the recipe by substituting chopped green onion for the parsley and by only cutting each rectangle into 8 pieces instead of 12, as the recipe suggested. The only thing I didn't care for was the lack of saltiness when the crescents were warm; perhaps my bacon wasn't sufficiently salty to flavor the cream cheese spread (though it was regular bacon). Other than that, I loved them and I will be making them again as soon as I figure out how to boost the flavor a bit.
Date published: 2007-02-09
Rated 2 out of 5 by from I want to try these for they sound very good, however I cannot rate the recipe high at this time for... I want to try these for they sound very good, however I cannot rate the recipe high at this time for it seems to lack detail. I use crecents for many recipes but I do not understand how to cut one rectangle section into 12 wedges? The picture of the finished product makes me think they meant to say cut the rectangles into 12 wedges. I do not see how you could get 12 of those from 2 crescents. Not each into 12. Can someone who has made these clear up this question? Thank you.
Date published: 2006-12-28
Rated 5 out of 5 by from I made this for approx 75 women at my Ladies Bible Study. I made this for approx 75 women at my Ladies Bible Study. I doubled the recipe and they were gone in a matter of minutes. Rave reviews from everyone! I was asked for the recipe countless times after class and I've had three emails already, as well. I followed one reviewer's advice and jelly rolled these, then cut them into one inch (or so) sections and placed them flat on the baking sheet. This was so easy and really good. I will definitely be making these again.....soon!
Date published: 2007-02-09
Rated 5 out of 5 by from What a huge hit these turned out to be! What a huge hit these turned out to be! I also had issues with cutting into the appropriate wedges, but I fixed that by trying something a little different. I left all of the crescent roll intact and pinched all seams closed. Once I had a big sheet of dough, I just spread the filling all over and tightly rolled it up jelly-roll style. Refrigerate in order to firm it up a little, then slice and bake. Fantastic little pinwheels. I didn't have one bite left.
Date published: 2006-09-08
Rated 4 out of 5 by from These are very good. These are very good. I made them for a snack. I cut each precut triangle in half so that one can made 16 cresents. Seems to me that it would be hard to get 48 crescents out of one can.... They would be tiny and very hard to roll. Next time I will use more bacon and some black pepper. A little spice like cayenne or crushed red pepper might also be good. I am going to reheat leftovers to eat with soup for supper tomorrow. April in StL, MO
Date published: 2006-10-12
Rated 4 out of 5 by from I found this very time consuming to make, but about halfway through i realized i had not let my... I found this very time consuming to make, but about halfway through i realized i had not let my cream cheese soften enough so i was having trouble spreading it on the soft dough. The end result was worth it. They are delicious, and were very quickly gone from the platter i filled high at the party i attended ! Also got lots of comliments. I have passed the recipe on to friends and i will make these again...now i know what to do !
Date published: 2007-12-12
Rated 5 out of 5 by from This is a great recipe. This is a great recipe. I found it easiest to separate each can of dough into 4 rectangles like they said (8 rectangles total, 2 crescent rolls per rectangle). Then pinch the seems together. I then cut each rectangle in half (the short way-like a book) then cut each of the halves diagonally one time. This makes a total of 32 wedges. These went over very well at a party I had. I have made them a few times already!
Date published: 2006-08-16
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