Loaded Potato Pinwheels

By jab120638

Ingredients

• 1 1 1 bag (11.8 oz) Green Giant™ Steamers™ frozen backyard grilled potatoes
• 1 1/4 1 1/4 1/4 cups finely shredded sharp Cheddar cheese (5 oz)
• 1/2 1/2 1/2 cup cooked real bacon bits (from a jar or package)
• 3 3 3 tablespoons milk
• 1 1 1 can Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8-oz) Pillsbury™ refrigerated crescent dinner rolls
• 1/3 1/3 1/3 cup sour cream
• 2 2 2 tablespoons finely chopped green onion tops (3 medium)

Details

Servings 1
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

Apps and drinks at home? Roll up a cheesy bacon and potatoes mix in crescents for an awesome appetizer.

Heat oven 350°F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray. Microwave frozen potatoes 3 to 4 minutes to thaw. In medium bowl, with fork, mash potatoes leaving some small pieces. Stir in cheese, 1/3 cup of the bacon bits and the milk until well blended.

If using crescent dough sheet, unroll dough on cutting board; press into 14x8-inch rectangle. If using crescent rolls, unroll dough on cutting board, press into 14x8-inch rectangle, firmly pressing perforations to seal. Cut into 2 rectangles, 14x4-inches each. Spread half of the potato mixture on one rectangle to within 1/4-inch of long edges. Starting at one long side, tightly roll up dough; pinch seams to seal. Using serrated knife, cut roll into 14 slices. Place slices, cut side up, on cookie sheets. Repeat with remaining dough and filling.

Heat oven 350°F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray. Microwave frozen potatoes 3 to 4 minutes to thaw. In medium bowl, with fork, mash potatoes leaving some small pieces. Stir in cheese, 1/3 cup of the bacon bits and the milk until well blended.

If using crescent dough sheet, unroll dough on cutting board; press into 14x8-inch rectangle. If using crescent rolls, unroll dough on cutting board, press into 14x8-inch rectangle, firmly pressing perforations to seal. Cut into 2 rectangles, 14x4-inches each. Spread half of the potato mixture on one rectangle to within 1/4-inch of long edges. Starting at one long side, tightly roll up dough; pinch seams to seal. Using serrated knife, cut roll into 14 slices. Place slices, cut side up, on cookie sheets. Repeat with remaining dough and filling.

Wheaties