LOADED POTATO PINWHEELS
Glori Spriggs, Henderson, Nevada
1 bag (11.8 oz.) Green Giant Steamers Frozen Backyard Grilled Potatoes
1¼ c. finely shredded sharp Cheddar cheese (5 oz.)
½ c. cooked real bacon bits (from a jar or package)
3 Tbs. milk
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8-oz.) Pillsbury refrigerated crescent dinner rolls
1/3 c. sour cream
2 Tbs. finely chopped green onion tops (3 medium)
Heat oven to 350°F. Spray two large cookie sheets with Crisco Original No-Stick Cooking Spray. Microwave frozen potatoes 3-4 minutes to thaw. In medium bowl, with fork, mash potatoes leaving some small pieces. Stir in cheese, 1/3 cup bacon bits and the milk until well blended.
If using crescent dough sheet, unroll dough on cutting board; press into 14x8-inch rectangle. If using crescent rolls, unroll dough on cutting board, press into 14x8-inch rectangle, firmly pressing perforations to seal. Cut into two rectangles, 14x4-inches each. Spread half of the potato mixture on one rectangle to within ¼-inch of long edges. Starting at one long side, tightly roll up dough; pinch seams to seal. Using serrated knife, cut roll into 14 slices. Place slices, cut side up, on cookie sheets. Repeat with remaining dough and filling.
Bake 17-21 minutes or until golden brown. Immediately remove from cookie sheets to serving plate. Top each pinwheel with sour cream, remaining bacon bits and the green onions. Serve warm.