1 tube (8 ounces) refrigerated crescent rolls
1 package (8 ounces) bacon, chopped
2 small apples, peeled, cored and chopped
1/2 cup chopped sweet onion
4 slices (1 ounce each) North Country Swiss Cheese
4 slices (1 ounce each) North Country Smoked Gouda Cheese
1 plum, thinly sliced
1 cup fresh arugula
Heat oven to 375°. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet. Press to seal perforations. Cut each rectangle in half widthwise. Bake for 8-12 minutes or until golden brown. Remove to a wire rack to cool completely.
Meanwhile, cook and stir bacon, apples and onion in a large skillet over medium heat until bacon is crisp. Remove bacon mixture to a paper towel to drain.
Cut each cheese slice in half. Layer four crescent rectangles with 1 slice swiss, 1 slice smoked gouda, plum slices, bacon mixture and arugula. Top each with remaining swiss, smoked gouda and crescent rectangles. Cook in a panini maker or indoor grill until cheese is melted, about 2-3 minutes.