Falling back on February's Bacon Week, here's one of the recipes from that week:
One tube of Pillsbury (or other) crescent roll dough (makes 8)
4 strips of cooked bacon, crumbled
1/2 cup shredded cheddar cheese
2 green onions (chopped finely, only use the green tops)
2 tbsps ranch dressing
- Heat oven to 350°F.
- 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. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. (Suggestion- put in fridge to cool as the dough is very soft and it pulls & tears.)
- Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm. (I cooked them the night before and warmed them in the micro in the morning- 10 seconds.)
Because I didn't refrigerate the prepared pinwheels before cutting they ended up all weird shapes, not round at all! Make sure you square up the edges before putting the ingredients on top and trying to roll up the dough! (Learn from my mistakes, that's what I'm here for.)
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032