Recipe for Bacon Swirls
Appetizers... Dips & Spreads


    Bacon Swirls

    6 slices bacon, cooked and crumbled
    1 (4 ounce) can mushrooms stems and pieces,
        drained and chopped
    1/4 cup mayonnaise or salad dressing
    1/2 teaspoon garlic powder
    1 can refrigerated crescent dinner rolls
    2 (3 ounce) packages cream cheese, softened
    1 egg white, lightly beaten
    Poppy seeds

    Combine first four ingredients, stir well and set aside.

    Separate crescent dough into 4 rectangles, press perforations to seal. Spread 1/4 of cream cheese over each dough rectangle, leaving 1/4 inch margin on long side and no margin on the other sides. Spread 1/4 of bacon mixture evenly over cream cheese. Roll dough, jellyroll fashion, starting at long sides with filling spread to edge. Pinch seams to seal. Cut rolls into 1/2-inch slices; place cut side down on a lightly greased baking sheet. Brush each slice with egg white and sprinkle with poppy seeds. Bake slices at 375 for 9 minutes or until lightly browned. Serve warm. Yields 3 dozen.

    I make this differently each time I make it - sometimes I sprinkle chopped green olives, green onions, chives or sundried tomatoes on top of cheese mixture; use different types of cheeses instead of the cream cheese (a soft Cheddar, brie, etc.); and sesame seeds instead of poppy seeds...etc. etc.