In medium bowl, place cream cheese; set aside. In food processor, place dates, almonds and bacon. Cover; process, using quick on-and-off motions, until finely ground. Pour into bowl of cream cheese; mix well.
Unroll dough on work surface. Spread cream cheese mixture over dough, leaving 1/4 inch around edges. Starting with one short side, tightly roll up rectangle; press edge to seal. Refrigerate roll 30 to 60 minutes to firm up.
Heat oven to 350°F. Line cookie sheet with cooking parchment paper, or spray with cooking spray. Using serrated knife, cut roll into 20 (1/4-inch) slices; place cut side down on cookie sheet. Insert lollipop stick into each pinwheel, pushing through to middle.
Bake 13 to 15 minutes or until golden brown.