Pepperoni Crescent Pinwheels

Ingredients:

1 8oz can Pillsbury refrigerated crescent dinner rolls (I've found Pillsbury brand works best)

32 slices pepperoni (I prefer Hormel Pre-Sliced Pepperoni)

1 8oz package of plain cream cheese softened

1 packet Hidden Valley Ranch Dressing Mix

1 bottle pickled diced Jalapeños 

Directions:

1.    In a bowl, mix softened cream cheese with ½ package of Ranch Dressing Mix (my handheld mixer was a blessing)

2.    On a flat surface, separate dough into 2 large squares. Seal perforations in dough by pinching edges together

3.    Dust some flour onto rolling pin and lightly roll out crescent dough

4.    Spread 2-3 tablespoons of Cream cheese mixture onto dough

5.    Sprinkle pickled jalapenos over cream cheese mixture (according to how spicy you want it)

6.    Layer pepperoni over jalapenos (I found 4 rows of 4 pepperoni each = 16 worked best)

7.    Roll up dough making sure all perforations are sealed

8.    Cover with saran wrap and seal edges by twisting edges of saran wrap (the edges of the roll will seal as well when you're twisting saran wrap edges)

9. Place in freezer for 24 hours

10. PreHeat oven to 375 F

11. Remove rolls from freezer and place in fridge for 20-30 minutes. Rolls should still be firm but soft enough to cut slices    **If roll gets too soft, all the inside mixture will spill out when you are cutting**

12. Cut each roll in 6-7 pieces (total of 14 pinwheels per container of Crescent Roll)

13. Place on greased cookie sheet 2 inches apart

14. Bake for 10-14 minutes or until golden brown