Rolled Ranch Pancakes #RSC

• 12 lb ground pork
• 14 lb ground sweet Italian sausage
• 12 cup onion, chopped
• 1 tablespoon shallot, diced
• 3 tablespoons Hidden Valley Original Ranch Seasoning Mix, divided
• 2 tablespoons water
• 1 (10 ounce) package frozen chopped spinach, well drained
• 12 teaspoon salt, divided
• 14 cup parmesan cheese, divided
• 2 eggs
• 1 cup milk
• 23 cup flour
• 2 -4 tablespoons butter
• 2 (8 ounce) cans tomato sauce
• 12 cup cheddar cheese, shredded

1. Heat a large non-stick skillet over medium heat.
2. Add pork, sausage, onions and shallots; cook until brown and crumbly.
3. Add 1-tablespoon ranch seasoning and water.
4. Cook for 1 minute.
5. Add the spinach, Parmesan cheese and 1/4 teaspoon salt.
6. Stir to combine and remove from heat; set aside.
7. In a medium sized bowl, beat eggs with milk, 1 tablespoon Ranch seasoning and salt.
8. Sift flour, measure and beat into egg mixture.
9. Heat a nonstick 5- or 7- inch pan over medium-high heat.
10. Working quickly add a small amount of butter and about 2 tablespoons of batter; being sure to tilt pan so batter covers the bottom.
11. Cook until brown on one side, about 20-30 seconds.
12. Remove to a parchment lined cookie sheet.
13. Continue until all batter is used, buttering pan as needed.
14. Divide filling between pancakes and roll.
15. Arrange in a 9x13-inch baking pan.
16. Combine tomato sauce with remaining 1 tablespoon Ranch seasoning and pour over rolls.
17. Top with cheddar cheese.
18. Bake in a preheated 350-degree oven for 30 minutes.
19. Serves 6 to 9.

ground pork, ground sweet italian sausage, onion, shallot, mix, water, salt, parmesan cheese, eggs, milk, flour, tomato sauce, cheddar cheese

Taken from www.food.com/recipe/rolled-ranch-pancakes-rsc-495229 (may not work)