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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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In Wichita, Kansas, Janne Rowe whips up these savory rolls with a rich cream cheese, mushroom and bacon filling. The yummy pinwheels will make a scrumptious addition to any buffet table. Ingredients:
6 bacon strips, diced |
6 ounces cream cheese, softened |
1/2 cup mayonnaise |
1 can (4 ounces) mushroom stems and pieces, drained |
1/2 teaspoon garlic powder |
1 tube (8 ounces) refrigerated crescent rolls |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small bowl, beat cream cheese and mayonnaise until smooth. Add the mushrooms, garlic powder and bacon.
2. Separate crescent dough into four rectangles; seal perforations. Spread cream cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
3. Place slices cut side down on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
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