| Bacon Cheddar Ranch Pinwheels | ||||
| Makes 8 biscuits | ||||
| Ingredients | ||||
| 8 oz | bacon, diced |
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| 1 tsp | Emeril’s Essence | |||
| ________ | ||||
| 1 tube | crescent roll sheet | |||
| 4 oz | cheddar cheese, grated | |||
| 3 tbls | ranch dressing | |||
| 3 tbls | Cherchie's Pretty Hot Peppers (from the designer pickled things aisle, or your favorite diced green chilies) | |||
| 1 tsp | Emeril’s Essence | |||
| Directions | ||||
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Preheat the oven to 350°. In a frying pan over medium heat, fry the bacon with a teaspoon of Emeril’s Essence until you have some crispy bits. Drain and set them aside. Unroll the crescent sheet onto a cutting board. Give it a quick flattening with a rolling pin. Schmear on the ranch dressing. You want enough to coat it, but don’t get it too wet. Sprinkle on the bacon bits, chillies, cheese, and Essence leaving about 1 inch clean at the top of the sheet. Carefully roll up the sheet jelly-roll style and pinch it thoroughly to seal it. Line a cookie sheet with some parchment paper. With a serrated knife, cut the log into 8 equal disks and arrange the disks on the cookie sheet. Bake at 350° for 15 minutes. Take the sheet out of the oven and place it on the stove top to cool on the baking sheet for about 5 minutes until you can handle them. Serve them warm. |
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