Bacon-Cheddar Ranch Pinwheels

Okay so it's nothing new to say that I have a slight obsession with recipes.  When I say slight... I mean that if I have any free time (which is quite lately now that all I am pretty much doing is waiting for my baby to be born....) I will choose to browse one of the 25 cookbooks I own, scour Pinterest for each and every food post or plan meals for the next 18 months (slight exaggeration).  Ha it's a little bit out of control.  Hilarious.  But I can't help it... I'm a huge foodie and I will always be obsessed with food-especially healthy food- and trying fabulous new recipes (as well as making old favorites again and again).

ANYWHO.  It's no surprise I'm a member of the Pillsbury and Betty Crocker websites and by being a member, you can get the fun bonus of a receiving free calendar in the mail each year featuring one delicious recipe each month! I love it!  Well last year I think I made all of zero recipes from each calendar.  I know, very surprising considering my recipe obsession (but when you have a gazillion resources to pull recipes from, it's easy for one resource to get pretty left out, hence the calendar simply sitting on my wall without ever being used in 2012- I'm sorry calendar)!  Well this year I want to do much better! I want to make each and every recipe! With the exception of a few (either they're boring or they have beer in them) I vow to make each recipe from the Pillsbury and Betty Crocker 2013 calendars.  I've already one-upped last year because I made Pillsbury's January recipe!  Wow I'm a hoot.

P.S. these were super easy and super YUMMY! My hubby and I ate them all in pretty much one sitting...


Bacon-Cheddar Ranch Pinwheels
 from Pillsbury

Servings: 16 pinwheels (I think I got more like 10-12, depends on how thick you slice them)
Prep time: 15 minutes
Total time: 35 minutes

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing (I eyeballed it, probably was a little more)
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese (2 oz) (again I didn't measure, just sprinkled it on)
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.

*Nutritional Info:  1 pinwheel= 80 calories, 6g fat (2g saturated), 180mg sodium, 2g protein



*Not healthy but oh so good and would be a perfect appetizer for the Superbowl that's quickly approaching!