I have written about my cousin Esther’s wonderful cooking many times before, and this holiday season I want to share the recipe for her easy, super scrumptious Cream Cheese Appetizer Wrap. Fried onions, bacon and creamy cheese are encased in a pastry shell that oozes gorgeous cheesiness when you cut it. Served on crackers, it’s one of those addictive appetizers that no one wants to move away from at parties! When we visited Esther in the summer, she let me take photographs while she made this wonderful treat, and very kindly agreed to let me share the recipe with you.

Regular readers will know I prefer to cook from scratch, but every once in a while I find the odd shortcut can be really helpful, and I do use use Pillsbury Crescent Rolls from time to time for special treats. This show stopping appetizer is one I make often, and it always gets rave reviews.

I have made this without the bacon, and although I like it best with, if you are serving those folks who don’t eat bacon, it is very tasty without too.

You need:

2 packages of Pillsbury Crescent rolls

3 to 4 packages of cream cheese

(square packages if possible - Esther uses Philadelphia Cream Cheese)

1 tablespoon oil (I use olive)

1 large red onion, peeled and chopped fairly finely

1 large package bacon, chopped

(If you are making this in England, be sure to choose ‘streaky bacon’. I have also used cubed pancetta from time to time, but I prefer bacon.)

a large handful of parsley, finely chopped

Preheat the oven to 350ºF (about 160ºC or 150ºC for a fan oven).  Lay the crescent rolls on a lightly greased baking tray. Place the cream cheese blocks on top, using a knife to work the blocks together, eliminating the seams as much as possible.