1 can refrigerated crescent dinner rolls
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces
1/2 cup shredded Cheddar cheese
1/4 cup chopped green onions
Heat oven to 350 degrees.
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 one short side, roll up each rectangle; press edge to seal. Put them in the freezer for about 15 minutes before cutting to make them easy to slice. 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.
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