This is a great finger food. A favorite at large gatherings.
1 pkg (8 oz.) cream cheese, softened
1/3 cup parmesan cheese
1 T. milk
1/4 cup red onion, chopped finely
8 slices bacon, cooked and crumbled
Mix together and store in refrigerator.
Place Rhodes bread dough on greased cookie sheet covered in greased saran wrap and thaw overnight. In the morning, roll out into a 10 inch circle. Cut with pizza cutter into 16 wedges (pie style cuts). Place a rounded tablespoonful of filling on the wide end of each slice and roll croissant. Place on greased cookie sheet. Brush with egg wash (recipe below) and sprinkle with poppy seeds. Bake on 375 degrees for 12-15 minutes until golden brown. Some filling will ooze out of sides.
1 whole egg
1 tsp cold water