Bacon Cheddar Pinwheels

1 can (8 oz) refrigerated crescent dinner rolls
2 Tbsp ranch dressing
4 slices bacon, crisply cooked, crumbled
1/2 cup (2 oz) finely shredded cheddar cheese
1/4 cup chopped green onions (4 medium)


Preheat oven to 350°


Unroll dough; separate into 2 long rectangles. Press each into 12x4 inch rectanble, firmly pressing perforations to seal.

Spread dressing over each rectangle to edges. Sprinkle with bacon, 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 ungreased cookie sheet.

12 - 17 minutes until edges are deep golden brown. Immediately remove from cookie sheet - serve warm.

This recipe comes from the kitchen of Barbara Kieran