Ingredients
5
slices bacon
2
oz. Asiago cheese, finely shredded (1/2 cup)
8
pitted medium-sized ripe olives, chopped
1/4
cup sour cream
1/4
cup purchased ranch salad dressing
1/4
teaspoon salt
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
to 2 teaspoons purchased sun-dried tomato paste or Italian tomato paste
Preparation
Heat oven to 350°F. Cook bacon until crisp. Drain on paper towel; crumble.
In small bowl, combine bacon, cheese and olives; toss to mix. In another small bowl, combine sour cream, salad dressing and salt; mix well. Spoon into small serving bowl. Refrigerate until serving time.
Separate dough into 8 triangles; press out slightly. Cut each triangle in half lengthwise from tip end to short side to make 16 triangles. Spread thin layer of tomato paste on each triangle. Spoon 1 1/2 teaspoons olive mixture on short side of each triangle; spread slightly.
Roll up, starting at short side of triangle and rolling to opposite point. Place, point side down, on ungreased cookie sheet.
Bake at 350°F. for 13 to 18 minutes or until golden brown. Place bowl of sour cream mixture in center of serving plate. Arrange warm crescent bites around bowl.
