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Bacon-Cheddar Pinwheels
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| Prep: 15 minutes | |
| 1 can (8 oz) | Pillsbury crescent rolls or 1 can of seamless dough sheet |
| 2 tbls | ranch dressing |
| 1/4 cup | cooked real bacon |
| 1/2 cup | shredded Cheddar cheese,, (2 oz) |
| 1/4 cup | chopped green onions,, (4 medium) |
1. Heat oven to 350. If using crescent rolls: unroll dough; separate into 2 long rectangles. Press into 12x4" rectangle, firmly pressing perforations to seal.
2. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on un greased cookie sheet.
3. Bake 12-17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm
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