1 can (8 oz) Immaculate Baking Refrigerated Organic Crescent Roll Dough
6 slices bacon, cooked and crumbled, divided
1 package (8 oz) cream cheese, softened
2 tablespoons heavy cream or milk
½ cup shredded Swiss or white cheddar cheese
2 tablespoons chopped fresh chives or green onions
Heat oven to 375 degrees F. Spray 8 standard-size muffin cups with cooking spray.
Unroll dough into rectangle; press seams to seal. Use pizza cutter or sharp knife to cut dough into 8 equal-size squares. Gently press each square into bottom and sides of prepared muffin cups. Sprinkle half of crumbled bacon into bottom of each cup.
In medium bowl with electric hand mixer or stand mixer, beat cream cheese until smooth. Add cream, eggs, cheese and chives; beat until just combined. Spoon enough of cream cheese mixture into each cup to reach edges of crescent dough (you may have a little cream cheese mixture left over).
Bake 20 to 25 minutes until filling is set and edges of crescents are golden brown. Cool 1 minute in pan; transfer to serving plate. Sprinkle remaining bacon on top. Serve warm.