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 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
• 1 to 2 teaspoons purchased sun-dried tomato paste or Italian tomato paste

Instructions

1. Heat oven to 350 degrees 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 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.