Jalapeno Bacon Pinwheels

• 1/2 pounds Thin Sliced Bacon
• 8 ounces, weight Room Temperature Cream Cheese
• 1 package Ranch Dry Seasoning (1 Ounce Size)
• 1 cup Finely Chopped Pickled Jalapeno Peppers, From A Jar Is Fine (use More For Spicier Peppers)
• 1 can Refrigerated Crescent Roll Dough, 8-count Size

1. 1.
2. Chop the bacon into small pieces and cook in a skillet over medium heat until crispy.
3. Remove bacon from the skillet and drain on a paper towel lined plate.
4. 2.
5. In a bowl, mix together the cream cheese and ranch dressing mix.
6. Add the chopped peppers and cooked bacon.
7. Mix together well.
8. 3.
9. On a work surface that youve lightly dusted with flour, roll out the crescent roll dough.
10. If using regular rolls, pinch the seams together and roll with a floured rolling pin until you have a single dough rectangle.
11. (I had to use regular rolls so I did this in two steps using half of the dough each time.)
12. 4.
13. Spread the cream cheese mixture onto the sheet of dough and then roll it up into a log.
14. Cut the log into slices that are roughly 1/4 inch thick to make pinwheels.
15. You can put the rolled dough in the freezer for 30 minutes to make the slicing easier and to help keep the pinwheels round.
16. 5.
17. Place pinwheels on a baking sheet that youve sprayed with non-stick spray and bake according to directions on the crescent roll can.

bacon, cream cheese, peppers, crescent roll

Taken from tastykitchen.com/recipes/appetizers-and-snacks/jalapec3b1o-bacon-pinwheels/ (may not work)