Pinwheels are a elegant appetizer that only take minutes to prepare. While you can always make the dough from scratch, it is much easier and faster to use the store bought variety. The beauty of pinwheels is that they can be filled, rolled and cut with just about anything - sweet or savory. These two recipes tend toward the savory end because they intended to be party appetizers but can easily become a buttery cookie with some dried fruit, nuts, and sugar.
Olive Feta Pinwheels
Ingredients:
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons cream cheese spread (from 8-oz container)
1/4 cup crumbled feta cheese (1 oz)
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh oregano or parsley
Directions:
Step 1: Heat oven to 350°F. Spray cookie sheet with cooking spray.
Step 2: 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 into 2 long rectangles. Press each into 12x4-inch rectangle.
Step 3: Spread 1 tablespoon cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano. 4 Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. 5 Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
Bacon Cheddar Pinwheels
Ingredients:
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded cheddar cheese (2 oz)
1/4 cup chopped green onions (4 medium)
Directions:
Step 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.
Step 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.
Step 3: Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
*Recipes courtesy of Pillsbury
Editorial Disclosure: Foodista was not paid for this post
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