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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. From Jessica Beaver, Bake-Off® Monthly Challenge.

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  • prep time 25 min
  • total time 40 min
  • ingredients 10
  • servings 24
 

Ingredients

1
package (8 oz) cream cheese, softened
1/2
cup mayonnaise or salad dressing
1
cup shredded sharp Cheddar cheese (4 oz)
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-oz package), chopped
2
teaspoons dried oregano leaves
Salt and pepper to taste
2
cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (8 rolls each)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In large bowl, mix cream cheese, mayonnaise, cheese, olives, roasted peppers, green onions, bacon and oregano leaves until well blended. Add salt and pepper.
  • 2 Remove dough from 1 can and unroll, but do not separate into triangles. Press perforations to seal, forming 1 large rectangle.
  • 3 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 cookie sheet. (Filled dough log may be refrigerated 1 hour for easier slicing. Wrap in plastic wrap before placing in refrigerator.)
  • 4 Bake 12 to 15 minutes or until golden brown. Repeat with second can of dough and remaining cream cheese mixture. Serve warm.
  • 1 Heat oven to 400°F. In large bowl, mix cream cheese, mayonnaise, cheese, olives, roasted peppers, green onions, bacon and oregano leaves until well blended. Add salt and pepper.
  • 2 Remove dough from 1 can and unroll, but do not separate into triangles. Press perforations to seal, forming 1 large rectangle.
  • 3 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 cookie sheet. (Filled dough log may be refrigerated 1 hour for easier slicing. Wrap in plastic wrap before placing in refrigerator.)
  • 4 Bake 12 to 15 minutes or until golden brown. Repeat with second can of dough and remaining cream cheese mixture. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
170
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
Trans Fat
1g
1%
),
Cholesterol
20mg
20%;
Sodium
320mg
320%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.