1 can (8
oz) refrigerated crescent dinner rolls
2
tablespoons ranch dressing
¼ cup
cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
½ cup finely
shredded cheddar cheese (2 oz)
¼ cup
chopped green onions (4 medium)
Heat oven to 350F. 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.
 |
| What a happy combination of ingredients! |
Starting with one short side, roll up each
rectangle; press edge to seal.
 |
| They should look kind of like a big, beefy egg roll. |
With serrated knife, cut each roll into 8
slices; place cut side down on ungreased cookie sheet.
 |
| Kind of silly-looking going in, but... |
Bake 12 to 17 minutes or until edges are deep golden brown.
Immediately remove from cookie sheet. Serve warm.
 |
| Super-neato coming out! |
My Rating: 4/5 "Really flavorful! The bacon and ranch combo is always a classic, and in this case the green onions give it nice punch. I used a kind of kicked-up spicy cheese that added some pop to these as well. I took them to a potluck and got good reviews!"
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