1 8 oz can refrigerated crescent rolls
1 3 oz pkg cream cheese -- softened
5 slices bacon -- 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 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 375 for 12-15 minutes or until lightly browned. Serve warm.

Yield: about 2 1/2 dozen