Bacon-Cheddar Pinwheels

Bacon-Cheddar Pinwheels

Pillsbury(R) Crescents 0

"Ranch dressing perks up a crowd-pleasing, cheesy crescent appetizer."

Ingredients 35 m {{adjustedServings}} servings 86 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees 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.
  2. 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.
  3. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
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Reviews 30

  1. 35 Ratings

Sarah Jo

When I make these, I use softened cream cheese that I've added a little homemade dry ranch seasoning to instead of bottled ranch dressing. It helps keep the fillings on the crescent roll dough a little better and it isn't as wet when you go to cut it. Double or triple this recipe--these go fast!


Very tasty pretty little treats. The first batch came out dry (2 tbl spoons wasn't enough. The 2nd bath was great I left out the ranch dressing and used cream cheese. Wonderful!


These sound good, so I've bought all the ingredients (cream cheese makes more sense than ranch) & getting ready to try them. Freezing them prior to cutting makes total sense. But I'm wondering if anyone knows if you could actually freeze them OVERNIGHT so that you could prep a day ahead & then cook them right before a party or if that would destroy the "rising" factor of the dough?? Or if I should just make them right away, refrigerate them, and then warm them up in the microwave (or oven) just before the party?!?!? Thanks