In Memory of Joshua Welsh
By: Joshua Welsh
1 lb. Bacon, cut up into small pieces, fried and drained... I recommend saving the bacon fat for future use.
1 Brick Cream Cheese, so far you have to admit this is a perfect start.
1 Bunch Green Onions, cut into 1/8 inch pieces
1 Tbsp. Spicy mustard, you have to have the mustard, I don't even like mustard but it tastes so yummy in there.
1 Tbsp. Worchtishire (spelling?) sauce
1 large can smack crescent rolls, you know the kind you used to have to smack on the counter to open. They tell you to use a spoon now, but I know you’re like me and will take any opportunity to smack something... especially if it can't smack back.
In medium bowl soften cream cheese in microwave for about 30-40 seconds.
Add mustard, green onions, worchtishire and bacon and stir till blended. At this point you will have to start eating the bacon cream cheese mixture...Don't panic there is always about 3/4 of a cup that doesn't fit into the puffs, that part is meant just for snacking on now.
Cut crescent rolls into small triangles... though not so small you can't fill and fold them but small enough to look dainty... these are finger foods and not everyone has the hands of an East German Plowman.
Put a dollop of cream cheese mixture in the middle of each crescent piece and fold to cover cream cheese. Don't worry if it doesn't look pretty at this point the crescent rolls expand and cover any imperfections... and besides anyone who knows food knows nothing with bacon and cream cheese can be bad.
Bake in a 350 degree oven till golden brown, about 8 -10 minutes.
Serve warm, makes about 16-20 puffs which can feed about 5-6 people, or if you’re like me the recipe feeds 1 person for the duration of a whole movie while curled up on the sofa on a Saturday night.
