"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Cheese Bacon Crescent Recipe

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This recipe for Cream Cheese Bacon Crescent, by , is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Martin
Added: Saturday, October 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tub (8oz) Philadelphia Chive & Onion Cream Cheese Spread
3 slices Oscar Mayer Bacon, cooked, crumbled
2 cans (8oz ea.) refrigerated crescent dinner rolls

Directions:
Directions:
Preheat oven to 375 degrees. Mix cream cheese spread and bacon in small bowl until well blended.

Separate each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.

Bake 12 to 15 min. or until golden brown. Serve warm.

 

 

 

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