Bacon Cheddar Pinwheels Recipes

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:

• 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-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.

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.

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.

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:

• Preheat oven to 350 degrees
• Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal
• Spread dressing over each rectangle to edges
• Sprinkle each with bacon, cheese and onions
• Starting with 1 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 golden brown. Immediately remove from cookie sheet. Serve warm

BACON-CHEDDAR PINWHEELS

Steps:

• Heat oven to 350°F Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
• 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.

~ EASY CHICKEN, BACON, CHEDDAR, RANCH PINWHEELS ~

Steps:

• 1. In a medium bowl, thoroughly mix all ingredients except the tortillas.
• 2. Lay out tortilla and spread mixture to edges evenly. Begin rolling firmly, then wrap in plastic wrap and refrigerate for a couple hours.
• 3. When ready to plate, remove from refrigerator and with a serrated knife gently slice ends off.
• 4. Slice into desired thickness and plate. Now the yummy nuggets are ready to devour! P.S I like serving these at room temperature, but you can serve them straight from the fridge as well.