6 strips bacon, diced
6 oz cream cheese, softened
½ cup mayonnaise
1 can (4 oz) mushrooms, steams and pieces, drained
½ tsp garlic powder
1 tube (8 oz) refrigerated crescent rolls
Heat oven 375⁰.
In a large skillet, cook bacon until crisp. Using slotted spoon, remove to paper towel to drain. In a small bowl combine cream cheese and mayonnaise until smooth. Add mushrooms, garlic powder and bacon.
Separate crescent dough into four rectangles, seal the perforations. Spread cream cheese mixture over each rectangle to within ¼-inch of edges. Roll up jelly-roll style, starting with a short side. Pinch seams to seal. Cut each roll into six slices.
Place side down on greased baking sheets. Bake for 10-12 minutes until golden brown. Serve warm. Refrigerate leftovers.