Sometimes, Inspiration hits you like a ton of bricks.
Or a pound of bacon.
(These can be found here.)
Do these not look amazingly delightful? I had originally planned on making these for the Super Bowl, but as I was going to someone’s house I didn’t want to mess her kitchen up too badly. Plus, I really do not like the smell of fry oil, and I didn’t want to sit in that stench for several hours. I’m selfish like that.
So I made this instead:
This is pretty much what Wisconsin tastes like, if you made this with beer bread (yes, there is such a thing). At any rate, it is knock-your-socks-off-good. And wickedly easy. Here is what you do:
Gather your goods: 2 cans Grands biscuits, 1/2 packet of dry ranch, 4 slices cooked bacon, 1 bag of shredded mozzarella cheese, a good bit (like, maybe 1/2#?) of white cheddar or mozzarella, canned jalapenos, and a bundt pan. I ended up not using the extra spice or the butter.
Cut each biscuit into quarters. Wrap it around 1″ chunks of cheese. Roll it into a ball. Here we go.
Because I am equal parts lazy and ingenious, I did diced up my jalapenos and bacon and threw them right into the bag with the shredded mozz. This way, I didn’t dirty a dish and the jalapeno juice sort of infused itself into the cheese. It took a lot of effort not to eat all the cheese from the bag:
Now take your bundt pan and grease it liberally. Lots o’ grease needs to be applied to ensure a smooth departure after cooking. Don’t be stingy. Pretend you are giving your spare change to the Salvation Army except instead of change, it’s spray oil.
Then, roll each dough ball in the ranch and plop half of them in the pan, top with half the cheese mixture, then roll, plop, and top again:
Cover it with foil and bake at 350 for 25 minutes. then take the foil off and bake for another 15.
Let it take a hot little nap for a few minutes before flipping out of the pan, otherwise your bread will be doughy, and while we all know that Pillsbury dough is certainly devourable in dough form, it’s probably best if it’s cooked.
Then, flip onto a plate and enjoy the spicy, cheesy explosion. Like I said: make this with beer bread and you will be able to taste WI.
Yup, you’re welcome.