Creamy Bacon Crescents

Okay I just made this last night in school for appetizers and lemme tell you something .... this thing will ROCK YOUR SOCKS !!!!

I’m warning you. Be very careful with this appetizer recipe. Sure, you’ll put them out of the appetizer table and maybe reach for one or two. That’s all well and good, but these creamy bacon cresents are so good that they might just turn into dinner. You’ll have one. You’ll have two. Maybe you’ll go back for a third, and before you know it you’ll have downed a dozen. I know because it happened to me. Don’t say I didn’t warn you!

Creamy Bacon Cresents

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

8 slices OSCAR MAYER Bacon, crisply cooked, crumbled

1/3 cup KRAFT Grated Parmesan Cheese

1/4 cup finely chopped onion2

Tbsp. chopped fresh parsley1

Tbsp. milk2 cans

(8 oz. each) refrigerated crescent dinner rolls

PREHEAT oven to 375°F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.SEPARATE each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends.Place, seam-sides down, on greased baking sheet.BAKE 12 to 15 min. or until golden brown. Serve warm.