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Crescent Bacon Cheesy Triangles

Makes 16 triangles

• 1/4 cup cooked real bacon pieces (from 3-ounce jar or package)
• 2 tablespoons finely chopped green onions (2 medium)
• 1 can (8 ounces) refrigerated crescent dinner rolls
• 1/3 cup shredded Colby-Monterey Jack cheese blend
• 1 egg, beaten
• 2 teaspoons grated parmesan cheese

 

Heat oven to 375 degrees. In small bowl, mix bacon and green onions. Unroll dough and separate it into four rectangles. Press each into a 5-by-5-inch square, firmly pressing perforations to seal. Cut each square into four small squares.

Top each dough square with rounded measuring teaspoon of bacon mixture, then with measuring teaspoon of cheese. Fold dough over filling, forming triangle; press edges to seal. On ungreased cookie sheets, place triangles 2 inches apart. Brush tops with beaten egg. Sprinkle lightly with parmesan cheese. Bake 9 to 11 minutes, or until golden brown.

Serve warm.

Notes: You can shape these triangles as much as 2 hours ahead; cover with plastic wrap and refrigerate. Just before serving, uncover and bake as directed. Four slices bacon, crisply cooked and crumbled, can be substituted for the purchased cooked bacon.

Per triangle: 70 calories, 4.5 g fat, 20 mg cholesterol, 190 mg sodium, 6 g carbohydrate, 0 g dietary fiber, 3 g protein.

(From Pillsbury.)

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