|Whipped cream cheese with bacon and horseradish||4 Ounce (1 Container)|
|Finely chopped pimiento stuffed olives||2 Tablespoon|
|Refrigerated crescent rolls||16 (2 Packages)|
|Snipped parsley||3 Tablespoon|
|Egg||1 , beaten|
Preheat oven to 375°.
Soften butter in oven-proof bowl in preheating oven for 1 to 2 minutes.
Blend together softened butter, cream cheese, and chopped olives.
Unroll and separate crescent rolls into triangles.
Spread with cheese mixture; sprinkle with parsley.
Place on baking sheet, seam side down, and brush with beaten egg.
Bake in 375° oven 10 to 13 minutes.
Serve warm or allow to cool 10 minutes.