Bacon Cheddar Pinwheels
Recipe and photos by La Terra Fina
Ingredients
- 1 can (8 oz.) refrigerated crescent dinner rolls or pizza dough
- 1/4 cup Artichoke & Jalapeño Dip ; Spinach, Artichoke & Parmesan Dip; or any of our Classic Dips
- 1/4 cup crispy cooked bacon, crumbled
- 1/2 cup cheddar cheese, finely shredded
- 1/4 cup green onions, chopped
Instructions
- Preheat oven to 350ºF. Unroll dough; separate into 2 long rectangles. Press each into 12-inch x 4-inch rectangles (if using Crescent Dough, be sure to firmly press perforations to seal them).
- Spread dip over each rectangle to edges. Sprinkle bacon, cheddar cheese and green onions.
- Starting with one short side, roll up each rectangle; press to edge to seal. With a serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
- Bake 13-17 minutes or until edges are golden brown. Serve warm.
Chef’s Note: Extra dip can also make a delicious dip for the pinwheels.