Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
container (7.5 oz) garlic and herb cream cheese spread, softened, stirred well
2
teaspoons milk
1/3
cup chopped fresh spinach or arugula
3/4
cup coarsely chopped cooked bacon
6
cherry or grape tomatoes, quartered
Preparation
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
Unroll crescent dough into 12x8-inch rectangle. If using crescent rolls, press seams to seal. Cut into 6 rows by 4 rows to make 24 squares. Place dough pieces on cookie sheet, spacing slightly apart. Bake 10 to 13 minutes or until golden brown; cool 10 minutes.
In small bowl, mix cream cheese spread, milk and 1/4 cup of the spinach; beat with spoon until well mixed. Stir in 1/2 cup of the bacon. Spread about 2 teaspoons of the cream cheese mixture on top of each baked crescent square.
Before serving, top with remaining spinach, bacon and tomatoes. Serve immediately, or loosely cover and refrigerate up to 2 hours before serving.
