1/3 cup butter or margarine, softened
1/2 cup finely chopped onion
6 slices bacon, cooked & crumbled
2 tablespoons chopped fresh parsley
2 (8-oz.) cans refrigerated crescent rolls
Combine first 4 ingredients. Unroll crescent rolls, and separate into 8 rectangles; firmly press diagonal perforations to seal. Spread butter mixture evenly over dough. Roll up each rectangle, beginning with short side; pinch seal to seal. Cut each into 4 slices. Place pinwheels on ungreased cookie sheets; flatten slightly. Bake at 375 deg. for 15 minutes or until golden.
Yield: 32 appetizers.
*Note: To freeze, bake appetizers 10 minutes or until lightly browned; cool and freeze up to 3 months. To serve, thaw and place on a baking sheet; bake at 375 deg. for 5 minutes.