1 pkg. refrigerated crescent rolls (8 rolls)
4 slices natural Swiss cheese
3 slightly beaten eggs
1/4 c. milk
1 tbsp. instant minced onion
4 slices bacon, crisp, cooked and drained and crumbled
1 tbsp. parsley flakes

Separate dinner rolls into 4 section rectangles. Press rectangles into bottom and 1 inch up the sides of well greased and floured 8 by 8 by 2 inch pan. Place two slices of cheese over the dough. Combine eggs, milk, onions. Pour over half of milk mixture over cheese in pan. Sprinkle with bacon and parsley flakes, repeat with remaining ingredients in second pan 8 by 8 by 2 inches. Bake 425 degrees for 15 minutes. Cool 5 minutes, cut into 2 inch squares. Makes 32 appetizers.