1 (8-ounce) can refrigerated crescent rolls
1 (3-ounce) package cream cheese, softened
5 bacon slices, cooked and crumbled
2 Tablespoons minced onion
1 teaspoon milk
Grated Parmesan cheese
Unroll crescent roll dough, and separate into 4 rectangles; press perforations to seal.
Stir together cream cheese and next 3 ingredients until blended; spread mixture evenly on rectangles.
Roll up, jellyroll fashion, starting at a long side, and press edges to seal. Cut each roll into 8 slices, and place on ungreased baking sheets. Sprinkle swirls evenly with Parmesan cheese.
Bake at 375F for 12 to 15 minutes or until lightly browned. Serve warm.