Chili Cheddar Pinwheels Food
CHILI CHEDDAR PINWHEELS
These baked Southwestern bites, made with crescent roll dough, will steal the show at your next get-together. "They'll disappear in no time," assures Mary Dorchester of Midland, Texas.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 64 appetizers.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder until blended. , Separate each tube of crescent roll dough into four rectangles; press perforations to seal. Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side. Wrap in plastic and chill for at least 1 hour., Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with additional chili powder if desired. Bake at 350° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 101 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 199mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SPINACH-CHEDDAR PINWHEELS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 pinwheels
Number Of Ingredients 0
Steps:
- Pat one 8-ounce tube crescent-roll dough into an 8-by-12-inch rectangle, pressing the seams. Brush with dijon mustard; top with 1/2 cup each thawed frozen chopped spinach (squeezed dry) and grated cheddar, and 1/4 cup chopped scallions, leaving a border. Season with salt. Starting with a short side, roll into a log; pinch the edge. Slice into 8 pinwheels. Bake at 350 degrees F on a parchment-lined baking sheet, 16 to 20 minutes.
PIMIENTO CHEESE PINWHEELS
Provided by Valerie Bertinelli
Time 1h20m
Yield 4 to 6 servings (about 24 pinwheels)
Number Of Ingredients 9
Steps:
- Combine the Cheddar, pimientos, cream cheese, mayonnaise, cayenne, scallions and 1/4 teaspoon salt in a large bowl. Use a potato masher to mash the ingredients together to make a cohesive spread.
- Lay the tortillas out on a work surface and evenly spread one-third of the cheese mixture on each, leaving a 1-inch border along the edge. Top each with 1 1/2 cups of the arugula. Roll the tortillas tightly, tucking the arugula in as you go. Lay the wraps on a platter seam-side down and refrigerate until firm, at least 1 hour.
- Transfer the wraps to a cutting board. Trim off the edges, then use a serrated knife to carefully cut them into 1-inch rounds. Arrange the pinwheels on a platter and serve immediately or cover with plastic wrap and refrigerate for up to 4 hours.
APPETIZER TORTILLA PINWHEELS
A friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CHEDDAR AND SPINACH PINWHEELS
Cheesy, creamy spinach, and jalapenos are rolled up in a log of puff pastry and sliced into easy appetizer pinwheels that bake in a snap!
Provided by Lauryn Macdonald
Categories Appetizers and Snacks Pastries
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Mix cream cheese and jalapenos with a fork in a medium bowl until blended. Add spinach and mix again. Season mixture with salt and pepper.
- Roll puff pastry out onto your work surface. Spread cream cheese mixture over pastry until evenly distributed. Sprinkle Cheddar cheese evenly on top.
- Roll puff pastry into a log, pressing seams to seal. Wrap in plastic wrap and freeze for 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Unwrap and slice log into 1/4-inch rounds. Place rounds onto the baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve warm.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 6.1 g, Cholesterol 10.7 mg, Fat 8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 3.3 g, Sodium 76.7 mg, Sugar 0.2 g
CHILI CHEDDAR PINWHEELS
These are great for parties, holidays or for a late night snack. I love the crescent dough for a change from the tortillas. One thing I know is, they will disappear in no time!
Provided by keen5
Categories Lunch/Snacks
Time 37m
Yield 64 appetizers
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat cream cheese.
- Add the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder.
- Separate each tube of crescent roll dough into four rectangles; press perforations to seal.
- Spread about 1/4 cup cheese mixture over each rectangle.
- Roll up jelly-roll style, starting with a short side.
- Wrap in plastic wrap and chill for at least 1 hour.
- Cut each roll into eight slices; place on ungreased baking sheets.
- Sprinkle with additional chili powder, if desired.
- Bake at 350 degrees for 10-12 minutes or until golden brown.
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