Servings: 24

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1/4 cup nacho cheese dip ¼ cup nacho cheese dip
1/3 cup finely chopped red bell pepper (1/3 medium) ⅓ cup finely chopped red bell pepper (⅓ medium)
1/3 cup chopped green onions (5 medium) ⅓ cup chopped green onions (5 medium)

Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Spread cheese dip over each rectangle to within ¼ inch of edges. Sprinkle with bell pepper and onions.
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.
Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Jon loved these.  Jon loved these.