Casey B's Bacon Cheddar Pinwheels modified from foodnetwork.com
(8 oz) 1 can Pillsbury® refrigerated crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
(10 mL) 2 tablespoons ranch dressing
(1.25 mL) ¼ cup cooked real salted bacon pieces or 4 slices bacon, crisply cooked, crumbled
(2.5 mL) ½ cup finely shredded Cheddar cheese (2 oz)
(1.25 mL) ¼ cup chopped green onions (4 medium)
Heat oven to 350°F.
If using crescent rolls: Unroll dough; press each into 12x8-inch rectangle, firmly pressing perforations to seal.
If using dough sheet: Unroll dough; press each into 12x8-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.
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I found this recipe last week, I’ve never tried them but I can’t wait to. It’s bacon and cheddar with a little bit of chopped green onions, wrapped in a crescent with a hint of ranch dressing, then I am going to add a little bit of extra bacon on top. CHEMISTRY INFO: The only pure substance is salt (NaCl). The homogeneous mixtures in the ingredients are the cheddar cheese, the crescents, and the onions. The heterogeneous mixtures are the bacon, ranch dressing, and the whole crescent after it’s stuffed with the ingredients. The dough for the crescent getting thicker, and the bacon getting crunchy in the oven are signs of a chemical change. A physical change is cutting the dough to make it the right size for the oven, and the cheese melting inside of the crescent.
Submitted by: "Casey B"