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Cheesy Olive-Bacon Crescent Spirals

Prep 25 min
Total 40 min
Ingredients 10
Servings 24

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. MORE+ LESS-

By Pillsbury Kitchens

February 22, 2011

Ingredients

package (8 oz) cream cheese, softened

1/2

cup mayonnaise or salad dressing

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)

slices packaged precooked bacon (from 2.2-oz package), chopped

teaspoons dried oregano leaves

Salt and pepper to taste

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls (8 rolls each)

Steps

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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.