Bacon Cheddar Pinwheels Food

BACON-CHEDDAR PINWHEELS

Steps:

• Heat oven to 350 degrees F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
• Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
• Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

BACON CHEDDAR RANCH PINWHEELS

Steps:

• In a small mixing bowl, combine cream cheese and ranch dressing. Mix until smooth.
• Stir in cheddar cheese, bacon, and chives.
• Spread in a generous layer over tortillas.
• Roll tortillas tightly and slice into 1 inch pieces.

BACON AND CHEDDAR PINWHEELS

Steps:

• The day before you intend to make the pinwheels, set the puff pastry in the refrigerator to thaw overnight.
• If using leeks, have ready a large bowl full of cold water, and cut each leek in half lengthwise. Transfer to the bowl and begin removing any excess sand or grit from the inner layers. Pat dry and transfer to a cutting board. Begin slicing the leeks into thin rounds, white and light green parts only. Discard the dark green areas and the roots. Set aside until ready to use.If using an onion, finely dice and set aside until ready to use.
• Have ready a plate lined with paper towels. Saute the bacon in a saute pan over medium-high heat for about 10 minutes, or until crispy. Remove from the pan and set aside on a plate. Reduce the heat to medium-low and add the leeks or onions to the saute pan, cooking in the leftover bacon grease. Saute 2 minutes for leeks, or 5 minutes for onions. Set aside to cool.
• In a small bowl, combine 1 egg and the water, and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and mayonnaise and beat at a medium-high speed until completely smooth. If you don't have a stand mixer, use a handheld mixer and medium-sized mixing bowl.
• Add bacon, leeks (or onions), cheddar, chives, pepper, and salt and mix on low to combine. Set aside until ready to use.
• On a large floured board, sprinkle one sheet of puff pastry with the flour and roll out into a rectangle about 9"x13".
• Spread half of the cream cheese mixture onto the pastry sheet using an offset spatula or a knife, leaving an empty space about 1" wide on one of the ends for the egg wash. Using a pastry brush, brush the empty space lightly with the egg wash.
• Working from short-end to short-end, tightly roll the pastry toward egg wash end (just as you would cinnamon rolls) and pinch at the seam. Transfer roll to the refrigerator and repeat with the second pastry sheet. Transfer the second roll to the refrigerator, and allow the rolls to chill until firm, about 30 minutes.
• Preheat the oven to 400° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
• Remove from the refrigerator and transfer to the floured work surface. Use a sharp, serrated knife to cut the roll into 1/2"-3/4" pieces, and discard of the ends.
• Set pinwheels on a baking sheet, spacing them each about 2" apart, and bake for 15 minutes, or until puffed and golden brown. Allow to cool slightly and serve.

BACON CREAM CHEESE PINWHEELS

Steps:

• Preheat oven to 375°. In a small bowl, mix cream cheese, onion and milk until blended. On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal., Spread with cream cheese mixture; sprinkle with bacon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. Place on ungreased baking sheets, cut side down., Bake 12-15 minutes or until golden brown. Refrigerate leftovers.

BACON-CHEDDAR PINWHEELS

Steps:

• Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
• Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
• Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

BACON-CHEDDAR-RANCH PINWHEELS

Steps:

• In large bowl, beat all ingredients except tortillas with electric mixer on medium speed until well mixed.
• Divide mixture evenly among tortillas, spreading evenly.
• Tightly roll up tortillas.
• Cut into 1/2-inch slices, and serve.

17 BEST PINWHEEL RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fun and unique lunch in 30 minutes or less!

17 EASY PINWHEEL RECIPES

Steps:

• Select your favorite recipe from the list above.
• Organize all the required ingredients.
• Prepare and enjoy in 30 minutes or less!

PILLSBURY BACON CHEDDAR PINWHEELS

Steps:

• 1 Heat oven to 350°F If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
• 2 Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. 3 Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

BACON CHEDDAR PINWHEELS

Steps:

• In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese., Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.

BACON, CHEDDAR JALAPENO POPPER PINWHEELS

Steps:

• Preheat oven to 350 degrees.
• Mix cream cheese, bacon, jalapenos and garlic salt together in a small bowl and set aside.
• Roll out crescent roll dough and lightly press seams together to form a sheet. (alternatively, you could use a rolled out pizza dough or a crescent dough sheet).
• Layer ingredients evenly on the dough, sprinkle with cheese reserving about a few tablespoons for topping, and roll lengthwise.
• Using a sharp, serrated knife, cut into 1-inch slices and place 2-inches apart on a foil lined cookie sheet. Top with reserved shredded cheddar, if desired.
• Bake for 9-11 minutes, or until bread begins to brown. Oven temperatures can vary, so do use this time as a guideline.
• Allow to cool slightly before plating and serving.

BACON-CHEESE CRESCENT PINWHEELS

Steps:

• Heat oven to 375°F.
• Unroll dough; separate into 4 rectangles. Firmly press perforations together to seal; top with remaining ingredients.
• Roll up, starting at one short side of each rectangle. Cut each roll crosswise into 4 slices.
• Place, cut sides down and 2 inches apart, on baking sheet; flatten slightly.
• Bake 12 to 15 min. or until golden brown.

EASY KETO PINWHEELS

Steps:

• Combine the softened cream cheese, Ranch seasoning, shredded cheddar cheese and chopped bacon in a small bowl.
• Spread the cream cheese mixture evenly on the tortilla and layer the deli turkey on top.
• Carefully, but tightly roll the tortilla and wrap in plastic wrap. Chill the rolls at least 30 minutes for best flavor.
• Slice into 1 inch thick pinwheels.

CHEDDAR AND BACON PINWHEELS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
• In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
• Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.
• Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
• Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm.