6 bacon strips, diced

6 oz. cream cheese, softened

1/2 C. mayonnaise

1 can (4 oz.) mushroom stems and pieces, drained

1/2 tsp. garlic powder

1 tube (8 oz.) refrigerated crescent rolls

 

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small mixing bowl, beat cream cheese and mayonnaise. 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. Yield: 2 dozen.