Jalapeño Bacon Pinwheels

Chop bacon into small pieces and cook in a skillet over medium heat until crispy. Remove bacon from the skillet and drain on a paper-towel-lined plate.

In a bowl, mix cream cheese and ranch dressing mix. Add chopped peppers and cooked bacon. Mix together well.

On a work surface that you’ve lightly dusted with flour, roll out crescent roll dough. If using regular rolls, pinch the seams together and roll with a floured rolling pin until you have a single dough rectangle. (I had to use regular rolls so I did this in two steps, using half of the dough each time.)

Spread the cream cheese mixture onto the sheet of dough and then roll it up into a log. Cut the log into slices that are roughly 1/4 inch thick to make pinwheels. You can put the rolled dough in the freezer for 30 minutes to make the slicing easier and to help keep the pinwheels round.

Place pinwheels on a baking sheet sprayed with nonstick spray and bake according to directions on the crescent roll can.