Bacon and Cheddar Pinwheels
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
2 tbsp ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded cheddar cheese (4 oz)
1/2 cup chopped green onions (4 medium)
Heat oven to 350 degrees F. Unroll dough and separate into 2 long rectangles; press each into 12×4 inch rectangle, firmly pressing perforations to seal.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions.
Starting with 1 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.
Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet.