Set your oven to heat to 375 degrees F. In a medium size mixing bowl, mix together the cream cheese and Hatch green chile.

Open the crescent rolls and, keeping the dough together as a single unit, roll it out into one large rectangle. Spread the cream cheese mixture over the top of the dough, leaving approximately ¼ inch of bare dough around the edges.

Sprinkle the cooked bacon and minced scallions over the top of the cream cheese mixture, then roll the dough from the long edge to the other long edge and pinch to seal.

Using a string or floss (flavorless), slice the dough into sections approximately ½ to 1 inch thick by placing the string under the dough, then pulling the ends into an “x” shape over the top of the dough. Continue to pull ends until sliced through.

Place in a single layer on a baking sheet lined with parchment paper. Sprinkle the tops with shredded cheddar cheese. Bake for 12 to 15 minutes or until golden brown. Serve warm or at room temperature.