Cheesy Olive Bacon Crescent Spirals

Refrigerated crescent dough makes this appetizer recipe easy to fill with a cheesy olive mixture that lends lots of pizzazz.

Yield

24 appetizers

Ingredients

1 (8 ounce) package cream cheese, room temperature
1/2 cup mayonnaise or salad dressing
1 cup shredded sharp Cheddar cheese (4 ounce)
1/2 cup chopped pimiento-stuffed green or ripe olives
1/3 cup chopped drained roasted red bell peppers (from a jar)
1/4 cup finely chopped green onions (4 medium)
6 slices packaged precooked bacon (from 2.2 ounce package), chopped
2 teaspoons dried oregano leaves
salt and pepper to taste
2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls (8 rolls each)

Directions

Preheat oven to 400°F (204°C). In large bowl, mix cream cheese, mayonnaise, cheese, olives, roasted peppers, green onions, bacon and oregano leaves until well blended. Add salt and pepper.

Remove dough from 1 can and unroll, but do not separate into triangles. Press perforations to seal, forming 1 large rectangle.

Spread half of the cream cheese mixture evenly over dough rectangle, leaving 1/2 inch edge on one short end of rectangle. Starting with other short end, roll up dough into log. With serrated knife, cut log into 12 slices. Place slices cut side down on ungreased baking sheet. (Filled dough log may be refrigerated 1 hour for easier slicing. Wrap in plastic wrap before placing in refrigerator.)

Bake for 12 to 15 minutes or until golden brown. Repeat with second can of dough and remaining cream cheese mixture. Serve warm.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 15 minutes

Nutritional Information

1 Serving (1 Appetizer): Calories 170 (Calories from Fat 120), Total Fat 14 g (Saturated Fat 5 g, Trans Fat 1 g), Cholesterol 20 mg; Sodium 320 mg; Total Carbohydrate 8 g (Dietary Fiber 0 g, Sugars 2 g), Protein 3 g; Exchanges: 1/2 Starch; 1/2 High-Fat Meat; 2 Fat; Carbohydrate Choices: 1/2

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