HEIDI
08-14-2006, 12:26 PM
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons ranch salad dressing
1/4 cup 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
1 . Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
2 . Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
3 . 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.
4 . Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
2 tablespoons ranch salad dressing
1/4 cup 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
1 . Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
2 . Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
3 . 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.
4 . Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.