|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.
Serving size: Complete recipe
Calories 4504 Calories from Fat 2704
% Daily Value*
Total Fat 301 g462.6%
Saturated Fat 111.3 g556.5%
Trans Fat 0 g
Cholesterol 2253.8 mg751.3%
Sodium 8048.4 mg335.3%
Total Carbohydrates 297 g98.8%
Dietary Fiber 15.3 g61.3%
Sugars 112.1 g
Protein 164 g327.7%
Vitamin A 190.9% Vitamin C 99.8%
Calcium 128.4% Iron 59.4%
*Based on a 2000 Calorie diet