1 (9 inch) slow cooker
3 (10 ounce) cans condensed chicken and rice soup
1 (1 pound) package frozen crescent rolls
1 cup shredded mozzarella cheese
8 slices smoked bacon, sliced
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine soup, crescent rolls, and mozzarella.
Divide the dough in half and form into balls. Place 1 ball on each of four baking sheets. Bake for 10 minutes, or until lightly browned.
Meanwhile, in a medium bowl, combine foil and thickened cheese. Spread evenly over the cooked potato balls, leaving 1/2 inch from the sides of the dough uncovered.
Bake for about 20 minutes, or until browned and golden. Serve warm.