Bacon ranch pinwheels

Sometimes I accidentally come up with something good at the spur of the moment.  Last night was one of those times.  We got home just in time for dinner after checking out the local farm festival with the kiddos.  They had a great time petting animals, climbing on haystacks, digging in the dirt and eating some fresh kettle corn.  We were hungry and didn’t have a lot of time for cooking, so I decided to make tried and true pepperoni pinwheels.  They are one of our favorites around here.  Canned pizza crust covered with cheese and diced pepperoni then rolled up, sliced and baked.  Easy peasy and not too bad of a dinner served with some ranch dip and carrots.  I got the pizza crust spread out then pulled out our pepperoni.  It looked and smelled fine, but it had expired 10 days prior.  The pepperoni might have been fine, but I didn’t feel like risky tummy troubles for all four of us.  I’m big on, “When in doubt, throw it out!”

So I had to improvise.  I hated to waste the pizza crust.  I decided to go with the flavors in my husband’s favorite bacon bread recipe.  And thus bacon ranch pinwheels were born.  They were yummy and a hit with our whole family.  We at them with some ranch dip and baby carrots.  The kids also had blackberries.  We enjoyed the rest of the kettle corn from the farm festival for dessert.

Look at this yummy goodness. Cheese, bacon and ranch -- what's not to love?

Bacon ranch pinwheels
Ingredients:
1 can refrigerated pizza crust
1/2 packet ranch dressing seasoning (I used the kind you add to sour cream to make dip, because that’s what I add, but the kind that mixes into salad dressing would work as well)
1 cup pizza or mozzarella cheese
7 slices bacon, cooked until desired crispiness (I use the precooked bacon and heat in the microwave until it’s crispy)

Directions:
1. Preheat the oven to 425-degrees.

2. Cook the bacon to desired crispness.  Set aside to cool enough to touch without burning your fingers.

3. Spread the pizza crust out on a flat surface (I use my cutting board to make life easier).

4. Use the powder from half of the ranch dressing packet and spread over the pizza crust.  Pat it into the crust gently.

5. Sprinkle cheese all over the ranch-coated pizza crust.  Break up the bacon and spread over that.

6. Roll from one of the short ends of the rectangle into a log.  With a very sharp knife, slice the roll into 1-inch thick circles.

7. Place the circles on a baking sheet.  I line mine with non-stick aluminum foil to make clean-up a snap.  Parchment paper would also work well.  If you aren’t using anything of the sort, you may want to spritz the pan with a bit of non-stick cooking spray.

8. Bake at 425-degrees for 10-12 minutes until lightly browned.  Serve warm with ranch dressing or dip.

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