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)
DIRECTIONS
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.
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