Now onto the pinwheels. I received this recipe in an email from Pillsbury, last week. I had originally bought my crescent rolls to make a cream cheese wreath, for breakfast on Christmas day, but the kids aren't exactly crazy about it. So, I decided to make these instead, knowing I also had 2 grown men to satisfy.
Somehow cheese and bacon makes the world better, for men, LOL.
I must say that these were darn tasty. I did change most of them up though, since Ranch isn't a popular flavor with Hubby and my nephew. So I subbed in some Caesar dressing and a sprinkle of Parmesan, before adding the cheese and bacon. Oh-so-good!!! I did make half a can of crescents with the Ranch, just to see how it tasted. Though it wasn't bad, it wasn't as good as the Caesar pinwheels. Just goes to show how versatile this recipe really is.
Adapted from Pillsbury.com
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2tablespoons ranch dressing
1/4cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2cup finely shredded Cheddar cheese (2 oz)
1/4cup chopped green onions (4 medium)
Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; press each into 12x4-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 ungreased cookie sheet.Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
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