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Cream Cheese Bacon Crescents
Prep Time: 15 min
Total Time: 30 min
Makes: 16 servings, 2 crescents each
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls
PREHEAT oven to 375°F. 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.
Submitted by Brenda! |
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SAUSAGE STARS
2 c. (1 lb.) cooked crumbled sausage
1 1/2 c. grated sharp Cheddar cheese
1 1/2 c. grated Monterey Jack cheese
1 c. ranch salad dressing
1 can (2.25 oz.) sliced ripe olives
1/2 c. chopped red pepper(I just use regular green bell peppers,
usually.)
1 package won ton wrappers or egg roll wrappers cut in 1/4ths.
vegetable oil
Preheat over to 350*F. Blot sausage dry with paper towels and
combine with cheeses, salad dressing, olives and chopped pepper.
Lightly grease a mini or regular muffin tin and press 1 wrapper in
each cup. Brush with oil. (I just spray them lightly with Pam.) Bake
5 minutes until golden. Remove from tins, place on baking sheet.
Fill with sausage mixture. Bake 5 minutes. Makes 4-5 dozen.
Submitted by Wanda!
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