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Cheesy Olive-Bacon Crescent Spirals

(17)

9 reviews

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

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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.

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)

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 170
Calories from Fat: 120

% Daily Value

Total Fat: 14g; 21%
Saturated Fat 5g 25% Trans Fat 1g
Cholesterol: 20mg; 6%
Sodium: 320mg; 13%
Total Carbohydrate: 8g; 3%
Dietary Fiber 0g 0% Sugars 2g
Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 4%; 4%
Calcium: 4%; 4%
Iron: 2%; 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 Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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