Loaded Potato Pinwheels

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

310 g

Green Giant™ Steamers™ Frozen Backyard Grilled Potatoes

140 g

Shredded Sharp Cheddar Cheese

70 g

Bacon Bits

45 mL

Milk

225 g

Crescent Dough Sheet

or 1 Can (8-oz) Pillsbury™ Refrigerated Crescent Dinner Rolls

80 g

Sour Cream

4 g

Scallions , finely chopped

Cooking Instructions

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Step 1

Preheat oven 350 degrees F (180 degrees C). Spray 2 large cookie sheets with cooking spray.

Step 2

Microwave Green Giant™ Steamers™ Frozen Backyard Grilled Potatoes (310 g) , 3 to 4 minutes to thaw. In medium bowl, with fork, mash potatoes leaving some small pieces.

Step 3

Stir in Shredded Sharp Cheddar Cheese (140 g) , Bacon Bits (50 g) and Milk (45 mL) until well blended.

Step 4

If using Crescent Dough Sheet (225 g) , press into 14x8-inch rectangle. If using crescent rolls, unroll dough on cutting board, press into 14x8-inch rectangle, firmly pressing perforations to seal.

Step 5

Cut into 2 rectangles, 14x4-inches each.

Step 6

Spread half of the potato mixture on one rectangle to within 1/4-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.

Step 7

Repeat with remaining dough and filling.

Step 8

Bake 17 to 21 minutes or until golden brown. Immediately, remove from cookie sheets to serving plate. Top each pinwheel with Sour Cream (80 g) , remaining Bacon Bits (25 g) and finely chopped Scallions (4 g) .

Step 9

Serve and enjoy!