Southern Pinwheel Pie Food

SOUTHERN PINWHEEL PIE

Steps:

• In a large skillet, saute ham and onion in butter until onion is tender. Combine soup and milk; stir into ham mixture. Add broccoli; heat through. Pour into an ungreased shallow 2-1/2-qt. baking dish. , Combine biscuit mix and water until a soft dough forms. On a lightly floured surface, knead dough 10 times. Roll out into a 12-in. square; sprinkle with parsley. , Roll up jelly-roll style. Cut into 12 pieces; place over the ham mixture. Bake, uncovered, at 425° for 20-25 minutes or until biscuits are golden and ham mixture is heated through and bubbly.

BLUEBERRY PIE

Steps:

• Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish.
• Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish.
• Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve.

PUMPKIN PIE PINWHEEL COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff.
• Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
• Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
• Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
• Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
• Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown.
• Serve cookies on a platter with a small bowl of whipped cream and nutmeg so that guests can make pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin pie!

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!

PINWHEEL CHERRY PIE

Steps:

• Preheat oven to 375 degrees. Place a foil-lined rimmed baking sheet on bottom rack to catch juices.
• On a lightly floured surface, roll out one disk of dough to 1/8 inch thick. Cut out an 11-inch round and fit into a 9-inch pie plate. Refrigerate crust while you prepare filling.
• In a large bowl, combine sugar, cornstarch, salt, and cinnamon. Using your fingertips, rub vanilla seeds into sugar mixture. Add cherries and toss. Transfer cherry mixture to crust. Dot top with butter.
• On a lightly floured surface, roll out second disk of dough to 1/8 inch thick. Using a pastry wheel, cut into 1/2-inch-wide strips. Working with one strip at a time, gently lift from each end and twist in opposite directions to twirl.
• Starting at center of pie, place strip over filling in a spiral. Repeat with more strips, connecting them as you go by gently pinching adjoining ends together (you will have leftover strips; reserve for another use). Brush spiral and exposed edge of bottom crust with egg wash.
• Bake until crust is golden brown and juices are bubbling (if using fresh cherries, begin checking after 1 hour; if using frozen, it will take about 1 hour, 30 minutes). If top begins to brown too quickly, tent with foil and continue to bake. Transfer to a wire rack and let cool completely. Pie can be stored at room temperature (covered loosely with parchment and tented with foil) up to 1 day.

SAUSAGE PINWHEELS

Steps:

• Take dough out of can in a whole sheet.
• Press perforated edges together to form one sheet of dough.
• Spread sausage over dough evenly.
• Starting with a long edge, roll dough and sausage into a log.
• Refrigerate log overnight or until firm.
• Slice 1/2 inch pieces from the log and place on baking sheet.
• Bake at 375 degrees for 12-18 minutes.

SOUTHERN BELLE CHOCOLATE PRALINE PECAN PIE

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter and set aside.
• Beat the eggs in a large mixing bowl.
• Sift the brown sugar into the eggs (yes, sift) and mix well.
• Add the remaining ingredients except for the pecan halves and mix thoroughly.
• NOTE: If you don't want to add the 2 Tablespoons of alcohol, then increase the vanilla extract amount to 1 Tablespoon.
• Distribute the pie filling evenly between the 3 pie crusts, and decorate the tops of each pie with 6 pecan halves in a pinwheel pattern.
• Bake at 400 degrees for 15 minutes then reduce the heat to 350 degrees and bake for another 35 minutes.