How many times have you glanced at a recipe on a product you have or might have purchased and thought, I’m going to try and make this, only to never do it? I decided to finally make one of the recipes from the current Pillsbury crescent roll packages, and I am glad I did. They turned out to be a quick and easy appetizer using Pillsbury Crescent Rolls, and a few extra ingredients.
I made a few changes in my second batch only because I love the taste of the Vidalia onions instead of green onions; however the green onions give a great visual appearance in color. I also added finely shredded triple cheddar cheese along with the shredded cheddar.
For a crowd on game day, these are perfect. I double the recipe and serve along with a side dish of Ranch Dressing. These are a huge hit!
So next time you’re thinking of making one of those suggested recipes, go ahead and just do it like I did – you’ll be glad you did!
1 (8 oz.) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons ranch dressing
¼ cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled (Real Bacon Bits by Oscar Mayer can be substituted.)
½ cup finely shredded cheddar cheese (2 oz.)
¼ cup chopped green onions (4 medium) or Vidalia sweet onion finely chopped.
Preheat oven to 350°F. Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal.
Spread ranch 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.
Enjoy! From “In the Kitchen with Sheryl”