PINEAPPLE HAM PINWHEELS
These Pineapple Ham Pinwheel is an incredible sandwich that is so much more than a basic sandwich. These appetizer size treats are perfect for snacks, parties, or for a delicious fun dinner. The flavors are amazing and are sure to please.
Provided by Jill
Categories Appetizer
Time 28m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper, set aside. In a medium-sized bowl mix together the cream cheese, ham, pineapple, scallion, mustard, and garlic until combined. Set aside.
- Roll out the crescent roll dough on a clean work surface. Have the longer edge facing you. Smear the cream cheese mixture all over the dough, leaving a ¾ inch border of dough with no mixture. Starting at the long edge facing you, tightly roll the crescent roll dough over the mixture forming a log, pinch the seam together. As evenly as you can, cut into 12 even slices.
- Place the slices, barely touching onto the sheet tray. I did 4 rows of 3 rolls. Bake for 15-20 minutes until golden brown. Let cool 10 minutes before serving. Garnish with more sliced scallions and parsley, optional.
POINSETTIA PINWHEEL COOKIES
Despite the intricate design, these festive pinwheels are simple to create. The cream cheese in the cookie dough adds just the right amount of pliability, so you can cut, fold and shape with ease. We decorated the cookies with white, red and green coarse sanding sugar, sometimes called pearlized sugar, but you can feel free to swap in plain confectioners' sugar. They'll look stunning either way!
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 18 cookies
Number Of Ingredients 9
Steps:
- Beat the cream cheese, butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl with a rubber spatula as needed.
- Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten each into a 1/2-inch-thick disk and wrap. Refrigerate until firm, at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed.
- Cut out 3-inch squares using a sharp paring knife or a 3-inch square cutter (you should be able to get 6 or 7 squares). Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared baking sheets. Re-wrap and refrigerate the dough scraps while you shape the pinwheels.
- Cut a 1 1/2-inch slit in all four corners of each dough square to form 8 points. Fold over every other point and press into the center of the square. Refrigerate while you make the leaves.
- Cut enough leaves out of the scraps using a sharp paring knife or a leaf-shaped cutter, making 2 leaves for each pinwheel. Arrange the leaves on the other prepared baking sheet. Lightly brush with water and sprinkle with green sanding sugar. Set aside in the refrigerator.
- Lightly brush the pinwheels with water and sprinkle half with red sanding sugar and half with white sanding sugar. Brush the end of 2 leaves and tuck underneath a pinwheel on opposite sides. (No need to press the dough; it will meld together as it bakes.)
- Bake, rotating the baking sheet halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Immediately press a chocolate candy in the center of each warm cookie. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Repeat with the remaining disk of dough, and any remaining scraps, to make more cookies.
PINEAPPLE PINWHEEL COOKIES
Wonderfully easy and festive, these Pineapple Pinwheel Cookies are the showstoppers you've been looking for! The pineapple cheesecake filling is perfectly matched by the simple and sweet almond flavored cookie dough and is sure to be a hit with friends and family this year!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Make sure all of the juice has been pressed out of the pineapple (reserving juice for glaze). Combine cream cheese and sugar in a medium bowl and beat until fluffy and combined, about 2 minutes.
- Add the pineapple and mix until combined. Remove 1/2 cup of filling and save to serve with crackers later. Set aside remaining filling.
- Cream butter and sugar together in a large mixing bowl. Mix in the almond extract and egg until well combined.
- Stir in the flour, mixing just until incorporated.
- Divide the dough in half.
- Cover a large cutting board with plastic wrap and use another piece of plastic wrap to press out half of the dough into an 8-inch square.
- Spread half of filling over the dough to within half an inch of the edges.
- Use the plastic wrap to carefully roll up the dough.
- Pinch the edges of the dough to seal. Wrap tightly in plastic wrap and refrigerate for 2 hours up to 48 hours, or until dough is firm. (Repeat with remaining dough and filling.)
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Cut ¼ inch to 3/8 inch slices from the roll and place on the baking sheet. Bake for 10 to 12 minutes or until the bottoms of the cookies are very lightly browned.
- Let cool on the baking sheet for 1 to 2 minutes before moving to a wire rack. Repeat for remaining cookies.
- Combine powdered sugar and pineapple juice in a small bowl and whisk until combined. Drizzle over the top of cooled cookies.
- Add sprinkles if desired while glaze is still wet. Let glaze harden before storing in an airtight container.
Nutrition Facts : Calories 151 kcal, Carbohydrate 20 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 23 mg, Sugar 13 g, ServingSize 1 serving
CANADIAN BACON-PINEAPPLE PINWHEELS
Enjoy these Canadian bacon and pineapple pinwheels made using Original Bisquick® mix that are ready in 35 minutes - perfect for appertizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°. Spray cookie sheet with cooking spray. Stir Bisquick mix and milk until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
- Roll dough into 15x10-inch rectangle. Layer pineapple, bacon and cheese on rectangle to within 1 inch of edges. Fold in each 10-inch side of rectangle 1 inch. Beginning at 15-inch side, tightly roll up rectangle; pinch edge into roll to seal. Cut into 12 slices. Place on cookie sheet.
- Bake 16 to 18 minutes or until light golden and cheese is melted. Mix butter and garlic powder; brush over warm pinwheels. Serve with spaghetti sauce.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Pinwheel, Sodium 530 mg, Sugar 5 g, TransFat 1 g
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