- 1 can (8 oz) crescent rolls
- 2 tbsp ranch dressing
- 1/4 cup bacon, cooked and crumbled
- 1/2 cup finely shredded cheddar cheese
- 1/4 cup green onions, chopped
Heat oven to 350*.
Unroll dough; 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, cheddar cheese and onions. Starting with 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 12-17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.