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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I adapted this from a friend's recipe for Bacon Cheese Puffs. I had no patience in making all those little balls filled with dough. These are always a huge hit at any function. The recipe doubles and triples easily. Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
1 (8 ounce) package cream cheese, softened |
2 tablespoons sour cream |
1 (4 ounce) can mushrooms, drained |
1 green onion, chopped |
6 slices bacon, cooked and crumbled |
garlic powder, to taste |
seasoning salt, to taste |
Directions:
1. Heat oven to 375 degrees.
2. In small bowl, combine cream cheese, sour cream, mushrooms, green onion, bacon, garlic powder and seasoned salt.
3. Separate crescent dinner rolls into 4 rectangles.
4. Firmly press preforations to seal.
5. Spoon 1/4 of the mixture onto the rectangle and spread to the end, evenly.
6. Roll the rectangle in a jelly roll fashion and slice into 6 slices.
7. Repeat with rest of mixture and dough.
8. Place pinwheels onto a lightly greased cookie sheet and bake for 11 to 15 minutes.
9. Let cool slightly before removing to a serving platter.
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