Jalapeno Popper Mini Biscuits
1 can refrigerated biscuits
8 ounces cream cheese
1 package ranch dressing mix
4 slices of bacon, cooked and crumbled
2/3 cup cheddar cheese, divided
4 jalapeno peppers, sliced into rings with seeds removed (approximately 32)
Preheat oven to 350 F. Mix cream cheese, ranch dressing mix, bacon and 1/3 cup cheddar cheese. Cut each biscuit into quarters and press each piece into a greased mini muffin tin to form a cup. Place a small scoop of cream cheese mixture into each biscuit cup. Place one jalapeno slice onto each biscuit cup. Sprinkle remaining cheddar cheese over top of biscuits. Bake for 13-15 minutes or until biscuits have popped up and are golden and cheese is melted. Makes 32 servings.