Rolled Ranch Pancakes #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. I love to make rolled pancakes for the family. These turned out great with the additions of the Ranch dressing mix. I will be making this again soon!

• Ready In: 45 mins
• Serves: 6-9
• Yields: 12-14 rolled pancakes

Ingredients

• 1⁄2 lb ground pork
• 1⁄4 lb  ground  sweet Italian sausage
• 1⁄2 cup onion, chopped
• 1  tablespoon shallot, diced
• 3  tablespoons  Hidden Valley Original Ranch Seasoning Mix, divided
• 2  tablespoons water
• 1 (10 ounce) package frozen chopped spinach, well drained
• 1⁄2 teaspoon salt, divided
• 1⁄4 cup parmesan cheese, divided
• 2  eggs
• 1  cup milk
• 2⁄3 cup flour
• 2 -4  tablespoons butter
• 2 (8 ounce) cans tomato sauce
• 1⁄2 cup cheddar cheese, shredded

Directions

1. Heat a large non-stick skillet over medium heat. Add pork, sausage, onions and shallots; cook until brown and crumbly. Add 1-tablespoon ranch seasoning and water. Cook for 1 minute. Add the spinach, Parmesan cheese and ¼ teaspoon salt. Stir to combine and remove from heat; set aside.
2. In a medium sized bowl, beat eggs with milk, 1 tablespoon Ranch seasoning and salt. Sift flour, measure and beat into egg mixture.
3. Heat a nonstick 5- or 7- inch pan over medium-high heat. Working quickly add a small amount of butter and about 2 tablespoons of batter; being sure to tilt pan so batter covers the bottom. Cook until brown on one side, about 20-30 seconds. Remove to a parchment lined cookie sheet. Continue until all batter is used, buttering pan as needed.
4. Divide filling between pancakes and roll.
5. Arrange in a 9x13-inch baking pan.
6. Combine tomato sauce with remaining 1 tablespoon Ranch seasoning and pour over rolls. Top with cheddar cheese.
7. Bake in a preheated 350-degree oven for 30 minutes. Serves 6 to 9.