Ingredients
6 bacon strips, diced6 ounces cream cheese, softened1/2 cup mayonnaise1 can (4 ounces) mushroom stems and pieces, drained1/2 teaspoon garlic powder1 tube (8 ounces) refrigerated crescent rolls
Preparation
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small bowl, beat cream cheese and mayonnaise until smooth. Add the mushrooms, garlic powder and bacon.
Separate crescent dough into four rectangles; seal perforations. Spread cream cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
Place slices cut side down on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.
