Ingredients

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4 cup nacho cheese dip

1/3 cup finely chopped red bell pepper (1/3 medium)

1/3 cup chopped green onions (5 medium)

Preparation

  1. Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
  2. Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions.
  3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.
  4. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm. High Altitude (3500-6500 ft) No change.