Saturday, February 5, 2011

Bacon Cheddar Pinwheels #6

 I love crescent rolls.  They are almost magical with all the different things they can do- desserts, appetizers, main dishes, breakfast- everything!  They are even good by themselves!  There aren't that many things that can do sweet and savory so well.  I'm always on the lookout for new recipes for crescent rolls.  I got this in a Pillsbury e-mail a while back and am finally getting around to making it.

The case:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese (2 oz)
1/4 cup chopped green onions (4 medium)

1.  Heat oven to 350°F.
2.  If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into  long rectangles. Press each into 12x4-inch rectangle.
3.  Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
4.  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 ungreased cookie sheet.
5.  Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

The ruling:
First, I omitted the onions and doubled the ranch and bacon.  Second, what's not to like? Bacon, ranch, cheese?  These didn't quite have the pop the Bacon Cream Cheese Crescents have, but they are still good.  I added some ranch on the side for dipping.

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