This appetizer made its Bouffant Blonde debut at a Sunday School class gathering before Christmas. It wasn't really a supper but it wasn't really a snack event either. This provided a perfect middle ground. It's easy to serve and eat and substantial enough to actually be filling. And it's easy to make. Seriously. Easy.
Bacon Cheddar Pinwheels
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)
Preheat oven to 350 degrees.
If using crescent rolls (which I did): Unroll dough; separate into 2 long rectangles. Press each into 12 x 4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12 x 4-inch rectangle.
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 ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
Makes 16 servings.
