1 package refrigerated crescent dinner rolls
1 tablespoon water
1 package ranch dip mix
Unroll crescent dough to make 4 rectangles, pinching dough together at perforations to seal.
Beat eggs and water slightly in a small bowl; brush lightly over each rectangle. Sprinkle 1 teaspoon of the dip mix over each. Starting at a long side, roll up tightly, jelly roll style. Cut each rectangle in half crosswise.
Preheat oven to 375 degrees. Place rolls, seam-side down, on a cookie sheet; make 3 cuts into each roll from outside edge almost to center; separate cuts slightly so rolls will bake in a fan shape. Brush egg mixture lightly over rolls.
Bake 12 minutes, or until puffed and golden. Remove from cookie sheet to a wire rack. Serve warm. Makes 8 rolls.