Coming home after a long day of holiday shopping, I realized I was supposed to prepare a dish for the high school wrestling team's Christmas party. Which started in about 45 minutes. After rushing from refrigerator to pantry to computer, I settled on these Bacon-Cheese Pinwheels. They were quick and easy and since there were no leftovers, they must taste pretty good too!
1 can Pillsbury refrigerated crescent dinner rolls
2 tablespoons ranch dressing
4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese
1/4 cup chopped green onions
Heat oven to 350°F. Unroll dough and 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, cheese and onions.
Starting with 1 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 golden brown. Immediately remove from cookie sheet. Serve warm.