| | Directions | | Heat oven to 350 degrees. Unroll dough and separate into 4 rectangles. Firmly press perforations to seal. Spread cheese dip over each rectangle to within 1/4" of edges. Sprinkle with bell pepper and onions. Starting with one short side, roll up each rectangle. Press edges 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. |
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| Ingredients | | - |  | 1 can refrigerated crescent dinner rolls (8 ounce can) |
| - | | 1/4 cup Nacho Cheese Dip |
| - | | 1/3 cup Red Bell Pepper, finely chopped |
| - | | 1/3 cup Green Onions (5 medium), chopped |
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