DILLON YOUNG (Nashville, Tennessee) was born in West Palm Beach, Florida. Dillon is the first grandchild of four for his Grammy, ERNIE YOUNG. Ernie was born in Richmond, Virginia, but she now lives in Franklin, Tennessee. Ernie loves to cook and bake, and Dillon’s favorite things she makes are her biscuits and her roast beef with carrots and potatoes. Ernie is also known for crocheting blankets, and Dillon, of course, has been the recipient of a couple. In 2012, as a freshman at Vanderbilt University, he received a new blanket in the Commodores’ colors. Ernie says these crescents are great as an appetizer or as a breakfast treat.
1 (8 ounce) package cream cheese, softened
⅓ cup grated Parmesan cheese
¼ cup finely chopped onion
2 tablespoons chopped parsley
1 teaspoon milk (whole or 2 percent)
2 (8 ounce) cans crescent rolls
8 slices bacon, cooked and crumbled
1 Preheat the oven to 375 degrees.
2 In a medium bowl mix the cream cheese, Parmesan cheese, onion, parsley, and milk. Blend well.
3 Separate the dough into triangles. Cut each triangle in half lengthwise and spread each with the cream cheese mixture. Sprinkle with bacon and roll up. Place seam side down on a greased cookie sheet. Bake for 12 to 15 minutes or until golden brown.
MAKES 16 ROLLS.