Grilled Fish And Bacon Pinwheels Food

FLANK STEAK PINWHEELS

Steps:

• Place bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , Meanwhile, cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic. Place spinach over steak to within 1 in. of edges; top with red peppers. , With the grain of the meat going from left to right, roll up jelly-roll style. Wrap bacon strips around beef; secure with toothpicks. Slice beef across the grain into 8 slices. , Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks., In a small saucepan, combine cream cheese, milk, butter and pepper. Cook and stir over low heat just until smooth (do not boil). Stir in blue cheese. Serve with pinwheels.

SPINACH STEAK PINWHEELS

Steps:

• Lightly score steak by making shallow diagonal cuts into top of steak at 1-in. intervals; repeat cuts in opposite direction. Cover steak with plastic wrap; pound with a meat mallet to 1/2-in. thickness. Remove plastic., Place bacon widthwise at center of steak. In a bowl, mix remaining ingredients; spoon over bacon. Starting at a short side, roll up steak jelly-roll style; secure with toothpicks. Cut into 6 slices., Place on an oiled grill rack. Grill pinwheels, covered, over medium heat until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes on each side. Discard toothpicks before serving.

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.

STEAK PINWHEELS STUFFED WITH SPINACH AND BACON

Steps:

• In a large skillet cook bacon just until done but not crisp.
• Drain on paper towels.
• Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.
• Repeat on second side.
• Place steak between 2 pieces of plastic wrap.
• Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle; remove plastic wrap Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top.
• Arrange the bacon lengthwise on the steak.
• In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt.
• Spread the spinach mixture over the bacon.
• Roll up meat from a short side.
• Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end.
• Cut between toothpicks into eight 1-inch slices.
• Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed.
• Makes 4 servings.
• To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers.
• Remove wooden toothpicks.
• Place pinwheels on the rack of an uncovered grill.
• Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.
• Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan.
• Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once.
• Remove toothpicks.
• To Freeze Two: Place two pinwheels into each of 2 individual freezer containers.
• Seal, label, and freeze for up to 3 months.
• To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator.
• Cook according to the directions above.

HAM & CHEESE PINWHEELS

Steps:

• Preheat oven to 350°. Grease an 8-x-8" baking pan with cooking spray.
• On a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Spread mustard onto each rectangle. Top with sliced ham and cheese. Starting with one short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 5-6 slices. Place cut side up in baking pan.
• In a small bowl, whisk together melted butter, garlic powder and parsley. Brush over pinwheels, then sprinkle poppy seeds on top. Bake for 12-15 minutes, until the rolls are golden.

GRILLED FISH AND BACON PINWHEELS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut cobia fillets into long strips about 1/2-inch thick and 18-inches long.
• Place a strip of bacon atop each strip of fish. Starting at one end, begin to roll the layered strips into a flat coil like a pinwheel or the classic-style lollipop. Thread onto metal skewers to keep together.
• Cook on preheated grill, basting with barbecue sauce, until the fish is firm and flaky and the bacon is cooked through, about 5 minutes per side.

GRILLED FISH AND BACON PINWHEELS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut cobia fillets into long strips about 1/2-inch thick and 18-inches long.
• Place a strip of bacon atop each strip of fish. Starting at one end, begin to roll the layered strips into a flat coil like a pinwheel or the classic-style lollipop. Thread onto metal skewers to keep together.
• Cook on preheated grill, basting with barbecue sauce, until the fish is firm and flaky and the bacon is cooked through, about 5 minutes per side.

GRILLED STEAK AND BACON PINWHEELS

Steps:

• Pound steak until it is uniformly 1/2 inch thick.
• Use meat tenderizer as directed on label.
• Cook bacon until almost done, but NOT CRISP.
• Sprinkle meat with pepper, garlic salt and kosher salt.
• Score steak diagonally making diamond shaped cuts.
• Turn steak, scored side down.
• Place bacon strips lengthwise on steak.
• Sprinkle with parsley.
• Starting at narrow end, roll up steak, jelly-roll style.
• Skewer with wooden sticks at 1 inch intervals.
• Cut into 8 inch slices with serrated knife.
• At this point, you can refrigerate until ready to grill.
• Grill 15 minutes, over medium coals, turning once, or until desired doneness.