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Steps
1
Heat oven to 350°F. Line large cookie sheet with parchment paper. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth.
2
Remove dough from can; do not unroll. Cut into 8 slices. Place cut side down 2 inches apart on cookie sheet. Press each slice into 3-inch round. Press 1 1/2-inch-wide indentation in center of each round. Spoon 1 1/2 tablespoons cream cheese mixture into each indentation. Brush edges with beaten egg.
3
Bake 15 to 20 minutes or until golden brown. Cool 10 minutes.
4
Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 15 minutes, stirring frequently, until crisp. Drain well.
5
In small microwavable bowl, mix chocolate hazelnut spread and espresso powder. Microwave on High 30 seconds; stir. Drizzle over rolls. Sprinkle with bacon.
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