Bacon and Mushroom Bundles

I put this recipe together when I remembered an hour before leaving for a party that I'd promised to bring an appetizer. I used what I had in the fridge and it turned out so good I've made it again.

• 3 slices bacon, chopped into 1/8 inch pieces
• 6-8 large mushrooms chopped
• 1 medium onion, chopped
• 1/2 package cream cheese
• 2 Tsp. Worcestershire sauce (opt.)
• 2 tubes Pillsbury Crescent roll refrigerated dough

1. Fry up bacon pieces in a pan until nice and brown.
2. Remove from pan to paper towelling.
3. Remove all but 1 Tbsp. of bacon fat from pan and add 1 Tbsp. of butter.
4. Add onions and mushrooms to pan and saute' until soft.
5. Add cooked bacon, Worcestershire and cream cheese and cook, stirring gently until cream cheese is melted.
6. Remove from heat and let cool.
7. Open tubes of crescent roll dough and pat each out into a rectangle, pushing the perforations together.*
8. Cut into squares.
9. Add a tablespoon of filling to each square.
10. Pull corners of dough together to the middle and pinch edges closed. *Alternately, you can separate the perforated triangles, place the filling on the wide end and roll each into a crescent roll shape making sure the filling is completely enclosed. They will be a little larger this way. As you will notice from the pictures, I've done it both ways.
11. Place bundles on baking sheet and bake at 375 degrees for 10-12 minutes.
12. Serve hot with Red Pepper Jelly. You can also make these ahead and refrigerate until ready to bake them, or bake them ahead and reheat in a warm oven.