"They look complicated and taste extra-special, but these little savory, yet sweet delights are a breeze."
1 16-ounce tub chive and onion cream cheese
3 slices cooked bacon, chopped
1/3 cup cheddar cheese, finely shredded
3 tablespoons dried cranberries
1/3 cup pecans, finely chopped
1 tube crescent dough sheet
1 egg white, optional
Heat oven to 375°F.
In a bowl, combine cream cheese, bacon, cheddar cheese, cranberries and pecans. Set aside.
Roll out the dough onto a rectangular sheet of wax paper. To make the 24 dough squares, make four cuts top to bottom with a knife or pizza cutter, and six cuts across the width.
Using a small spoon, scoop a little bit of the cream cheese mixture into the center of each square. Then, working one square at a time, pull the four corners up to the center and press together. Brush squares with egg whites, if desired.
Bake 8-12 minutes or until the pastry is golden brown. Serve warm.