(8-ounce) can refrigerated crescent dinner roll
tablespoons chive and onion cream cheese, softened
Heat oven to 375°F. Line baking sheet with parchment paper.
Unroll dough into 2 long rectangles. Place horizontal and pinch perforations with fingers to seal.
On one rectangle, spread cream cheese mixture to within ¼-inch of edges.
Place remaining rectangle of dough over cream cheese. Gently press edges together to seal.
Using pastry cutter, pizza cutter or knife, cut dough into 12 thin strips.
Twist and pull each strip of dough several times; place strips on baking sheet.
Bake 10 minutes or until golden brown.
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