4 oz cream cheese
4 oz Boursin cheese (garlic and fine herbs)
10 slices bacon cooked till crisp and crumbled
⅓ cup Parmesan cheese
¼ cup finely chopped shallot
2 Tbsp. chopped Italian parsley
1 Tbsp. milk
2 (8oz) cans refrigerated crescent rolls
No nutrition information available
Preheat oven to 375 and soften the cream cheese and Boursin. Mix the softened cheeses with the bacon, Parmesan, shallots, parsley and milk until blended and set aside.
Separate the cans of dough into 8 rectangles making sure to press the seams together. Spread each rectangle with about 2 Tbsp. of the cream cheese mixture then cut each rectangle into a total of 24 pie shaped wedges. Starting at the short ends roll up the wedges and place seam side down on greased baking sheets. Bake from 12 to 15 minutes or until golden brown and serve while still warm.