Quick And Cheesy Bacon Swirls Recipes

BACON AND CHEESE COCKTAIL SWIRLS

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 4 rectangles.
• In small bowl, mix cream cheese, onion and milk; beat until well blended.
• Spread about 2 tablespoons cream cheese mixture evenly over each rectangle.
• Sprinkle each with bacon.
• Roll up, starting at longest side; pinch edges to seal.
• Cut each roll into 8 slices.
• Place on ungreased cookie sheet.
• Sprinkle with cheese.
• Bake 12 to 15 minutes or until golden brown.
• Serve warm. Store in refrigerator.

BACON SWIRLS

Steps:

• 1. Unroll crescent roll dough and separate into 4 rectangles.
• 2. Press formations to seal. Mix together cream cheese, crumbled bacon, minced onions and milk (may need to add more milk so mixture will spread easily.)
• 3. Spread on rectangles. Roll up, jelly roll style, starting at long side. Press edges to seal. Cut each roll into 8 slices.
• 4. Place on ungreased baking sheet. Sprinkle swirls evenly with Parmesan cheese.
• 5. Bake at 375 for 12 to 15 minutes, or until brown.

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.