Pillsbury Crescent Rolls

Once upon a time, in one of our Iron Chef battles, the ingredient du jour was Pillsbury Crescent Dough.  Seriously.  I made a dessert - an apple turnover thing I think, and a savory - samosas.  They were yummy - not win worthy it seems, but yummy.  I got the idea from a snack I used to make for the boys I babysat in highschool.  If their mom had leftover mashed potatoes, one of their favorite snacks was a dollop of potato wrapped up in the middle, baked, and then served with ketchup.  Simple, boring, but comforting.  This led me to big plans for Thanksgiving leftovers - can you imagine little pockets of leftover deliciousness?  Stuffing, potatoes, turkey, gravy, maybe some cranberry sauce?  Hot pockets!!!

Also, I'm a little ashamed to admit that I am totally going to make these.  But just because I'm a "foodie" doesn't mean I can only like fancy, expensive or difficult to make dishes - right?

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls 

2 tablespoons ranch dressing

1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

1/2 cup finely shredded Cheddar cheese (2 oz)

1/4 cup chopped green onions (4 medium)

 

Heat oven to 350°F.

If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.

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.

Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.