Ingredients;

4 slices bacon, finely chopped
18 ounce package cream cheese, softened
½ cup freshly grated Parmesan cheese
2 – 4 green onions, thinly sliced (1/4 cup)
1 tablespoon milk
28 ounce package (8 rolls each) refrigerated crescent rolls
1 egg
1 tablespoon water
1 – 2 teaspoons poppy seeds
Fresh chives (optional)

Directions;

1. Preheat oven to 375 degrees F. In a skillet, cook baconuntil crisp; drain. Line a very large baking sheet with parchment paper; setaside. In a medium bowl, stir together bacon, cream cheese, Parmesan cheese,green onions, and milk until mixture is nearly smooth; set aside.
2. Unroll and separate crescent rolls into 16 triangles.Spread each triangle with some of the cream cheese mixture. Roll up from thewide end of the triangle. Place on prepared baking sheet.
3. In a small bowl, beat egg with water until combined.Brush crescents with the egg mixture; sprinkle with poppy seeds.
4. Bake about 12 minutes or until puffed and light goldenbrown. If desired, garnish with chives. Serve warm.* Makes 16 crescents.
from the test kitchen

Prepare as directed through step 2. Cover and chill onprepared baking sheet for up to 5 hours. (Or, freeze in a single layer untilfirm. Place in a self-sealing plastic freezer bag and freeze for up to 1 month.To bake, line a baking sheet with parchment paper. Arrange frozen filledcrescents in a single layer on prepared baking sheet.)
To bake chilled or frozen crescents: Preheat oven to 375degrees F. Bake crescents for 14 to 16 minutes or until golden and heatedthrough.

*Kitchen Tip:
If you'd like to freeze the baked crescents for later, coolon wire racks. Freeze in a single layer until firm. Place in a self-sealingplastic freezer bag and freeze up to 3 months. To reheat crescents, preheatoven to 350 degrees F. Line a baking sheet with parchment paper. Arrange frozenbaked crescents in a single layer on prepared baking sheet. Bake for 8 minutes.

From BHG.COM