Cheesy Bacon Pinwheels

• 1 can refrigerated crescent dinner rolls
• 4 Tbsp. PHILADELPHIA Garden Vegetable Cream Cheese Spread
• 3 slices OSCAR MAYER Fully Cooked Bacon, finely chopped
• 1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
• 1 egg white, beaten

1. Heat oven to 375F.
2. Unroll dough.
3. Separate dough into 4 rectangles.
4. Firmly press perforations to seal.
5. Turn over dough rectangles and press perforations again if necessary.
6. Spread each rectangle with 1 tablespoon cream cheese.
7. Top each with shredded cheese and chopped bacon.
8. Starting at shortest side, roll up each rectangle; pinch edges to seal.
9. Cut each roll into 6 slices with a serrated knife.
10. Place, cut side down, 1 inch apart on ungreased cookie sheet.
11. Brush with beaten egg white.
12. Bake 11 to 14 min.
13. or until golden brown.
14. Serve warm.

rolls, philadelphia, bacon, cheddar cheese, egg

Taken from www.kraftrecipes.com/recipes/cheesy-bacon-pinwheels-186800.aspx (may not work)