Preheat oven to 350.
Line two baking sheets with foil and lightly grease with cooking spray.
Microwave frozen potatoes 3 to 4 minutes to thaw.
Transfer potatoes to a mixing bowl and, using a fork, mash potatoes leaving some small chunks.
Stir in cheese, 1/3 cup of bacon bits, and the milk; stir until well blended.
If using crescent dough sheet, unroll dough on cutting board; press into 14x8-inch rectangle. If using crescent dinner rolls, unroll dough on cutting board, press into 14x8-inch rectangle, firmly pressing perforation to seal. Make sure they are well sealed.
Cut into 2 rectangles, 14x4-inches each.
Spread half of the potato mixture on one rectangle to within 1/4-inch of long edges.
Starting at one long side, tightly roll up dough; pinch seams to seal.
Cut roll into 14 slices.
Place slices, cut side up, on prepared baking sheets.
Bake 17 to 21 minutes, or until golden brown.
Immediately remove from cookie sheets to serving plate.
Top each pinwheel with sour cream, remaining bacon bits and the green onions.