Turkey, Bacon and Cheese Sandwiches

INGREDIENTS:

1 (12 ounce) can Pillsbury® Big & Flaky refrigerated crescent dinner rolls 2 tablespoons Dijon mustard 6 ounces thinly sliced cooked turkey

(from deli) 3 ounces thinly sliced Swiss cheese (from deli) 6 slices precooked bacon

DIRECTIONS:

1.	Heat oven to 350 degrees F. Unroll dough on work surface; separate into triangles.
2.	Spread each triangle with 3/4 teaspoon mustard. Top each with turkey, cheese and bacon, cutting to fit if necessary. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape.
3.	Bake 18 to 20 minutes or until golden brown and cheese is melted.

Oreo Cheesecake Bites

what you need

19

 OREO Cookies, divided

2

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup  sugar

1/2

cup  BREAKSTONE'S or KNUDSEN Sour Cream

1/2

tsp.  vanilla

2

 eggs

make it

HEAT oven to 350°F.

PLACE 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.

BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.

REMOVE cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.