BACON RANCH CHEESE PINWHEELS
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BACON RANCH CHEESE PINWHEELS
25 MINS | 10 - 12 servings
Ingredients:
- 6 slices Hatfield Bacon, cooked crisp and finely chopped
- 1 can refrigerated crescent dough or crescent dough sheet
- 4 oz cream cheese, softened
- 1 tablespoon ranch seasoning
- 1 diced jalapeño, seeded and membranes removed
- ½ cup cheddar cheese, shredded
- Sour cream for garnish
Preparation:
- Bake or fry the Hatfield Bacon until crisp then finely chop and set aside.
- Unroll the refrigerated crescent dough onto a piece of parchment paper and use a rolling pin to press the seams and stretch the dough to approximately 15″x9″ in size.
- In a small bowl mix the cream cheese, jalapeño, ranch seasoning and cheddar cheese until combined.
- Spread the mixture over the prepared crescent sheet and then sprinkle with 2 tablespoons of the chopped bacon.
- Roll the pastry up like a jelly roll. Cut into 10 – 12 one-inch slices.
- Gently shape the sliced rolls into ovals to resemble a football.
- Place the slices, onto a sheet pan and press approximately 2 teaspoons of the chopped bacon over the top of the rolls.
- Bake for 15 minutes or until the pastries are golden brown.
- Remove the pastries from the baking sheets and let cool on wire racks for 8 -10 minutes.
- Pipe sour cream over top to create “football laces”.
- Serve and enjoy
Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.