You might mistaken this for our Cheesy Rosemary Biscuits, but this one’s got BACON!!
I’m not going to say which one’s better, but this one’s got BACON!
I’ll just let you be the judge of which one you like better once you bake them up, but this one’s got BACON!
I think you get the idea.
You Will Need:
- 2 cups Immaculate Baking Co.™ Pancake & Waffle mix
- 1/2 cup any shredded cheese of your choice (2 oz) – we once again used cheddar!
- 2/3 cup milk
- 1/4 cup chopped chives
- 6-8 strips of bacon, cooked and crumbled
Here’s How to Get Your Mix On!
- Heat oven to 450°F. In medium bowl, stir all ingredients together until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls.
- Bake 8 to 10 minutes or until golden brown.
I live in Minnesota, so I suffer from this constant fear that summer is going to be over before I’ve gotten the most tan out of it. There are a few “milestones”, if you will, that signals the inevitability of getting closer and closer to the end. Things like celebrating summer solstice or watching the 4th of July fireworks, I find it exciting to begin with, and then it peters out bittersweetly, because I know things can only go down from here. And then you start seeing back to school sales begin. That’s when you know. Your time is up.
But enough with all this doom and gloom. The thing about constantly drowning in an ocean of baked treats and dough and baking mixes is that you can never stay depressed about anything for too long. You bake up your own silver linings! And we’ve got the perfect after school snack idea that will turn your kiddos’ frown upside down!
And so things are now back to routine. Which also means that moms gotta put their after school snacks thinking caps back on! We thought we might be able to help you out with a fun and tasty treat that your kiddos will gobble right up!
It’s like playing Jenga with biscuits and apple rings! Best part: You kids can lend a helping hand in stacking these layers of goodies up and there’s no way for it to topple over!
You Will Need:
2 small apples, peeled, cored
1 can Immaculate Baking Co. ® refrigerated Buttermilk or Flaky Biscuits
1/4 cup raspberry jam
1/3 cup packed brown sugar
1 1/2 cups powdered sugar
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F. Lightly spray 8 jumbo muffin cups or 8 (6 oz) custard cups with cooking spray. Cut each apple into 8 thin rings about 1/4-inch thick.
- Separate dough into 8 biscuits; separate one biscuit into 3 layers. Place one layer in bottom and 1/2 inch up side of muffin cup. Top with one apple ring, cutting to fit if necessary. Spoon rounded 1/2 teaspoon of the raspberry jam in center of apple ring; sprinkle with 1/2 teaspoon brown sugar. Repeat layers, ending with biscuit layer on top. Press edges of layers together. Repeat with remaining biscuits, apples, jam and brown sugar. Sprinkle any remaining brown sugar onto tops of biscuits.
- Bake 17 to 23 minutes or until deep golden brown. Cool in pan 5 minutes.
- Meanwhile, in small bowl, mix powdered sugar with 2 tablespoons water until smooth. If necessary, add water 1 teaspoon at a time until of drizzling consistency. Run knife around edges to loosen biscuits. Remove from pan; top each with about 1 tablespoon glaze. Serve warm or cool.
Yes, we know, it has been way TOO LONG since our last blog post, but we’re BAAAAACK! We just couldn’t leave you hanging through the crazy Back to School season! We’re still in a bit of a denial that summer’s already over (as we’re sure your kiddos are too…), but hopefully this deliciously easy Pepperoni Pizza Pinwheel will be one home-run-after-school snack that will get your kids all jazzed up again!
Here’s everything that you’d need:
1 can Immaculate Baking Co. Crescent Rolls
35 slices of pepperoni
1/3 of a green bell pepper, finely chopped
1/2 cup shredded cheddar cheese (or a cheese of your kid’s choice!)
1/2 cup pizza sauce (or make your own with canned tomatoes, salt and pepper and spices!)
And let’s get the dough rolling!
Preheat oven to 350°F. Then pull out a cookie sheet and spray it with cooking spray. (OR you can cover the cookie sheet with some tin foil if you’re lazy like me and would like to avoid some major scraping and scrubbing!) Pop open your can of crescent rolls , unroll dough into a 12×9-inch rectangle and press perforations to seal.
And now we get to the fun part where your kids could help you out with: Spread pepperoni slices across dough, and sprinkle on cheese and bell pepper. If your kids are like me, you might want to prep a few more slices of pepperoni for snacking on the side 🙂
Roll up dough from short side and press edge to seal. Flash freeze the roll for 10-15 min., covered. (It’ll be so much easier to slice, and I speak from personal experience, having made a few failed attempts that left me with mutilated rolls and pepperoni potpourri all over my kitchen counter…)
With serrated knife, cut roll into 12 slices; place cut side down on cookie sheet. Or tin foil.
Pop it in the oven and bake for 13 to 17 minutes or until edges are golden brown. This is when you can heat up the pizza sauce. (OR make your own. Muir Glen tomatoes with oregano and salt and pepper is usually how I make mine.) Immediately remove pinwheels from cookie sheet when they’re done. And voila! After school snack is served! Complete with pizza sauce for dipping!