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Cheddar Bacon Pinwheels

Cheddar Bacon Pinwheels

By: Megan J

Cheddar Bacon Pinwheels

Bacon, ranch, and cheddar cheese, could there be anything better? These little pinwheels are stuffed high with bacon, tomatoes, green onions, ranch, and cheddar cheese. My mouth is watering just thinking about it. This recipe will definitely not disappoint, and please any hungry crowd. Here at Camp Chef we made these pinwheels as an appetizer for our Pre-Game Day Party and the office couldn’t get enough of them. I hope this recipe makes the perfect addition to your upcoming game day party!

Ingredients:

  • 1 tube of Pillsbury Grand Crescent Rolls, or Biscuit Dough
  • 2 Tablespoons Ranch Dressing
  • 6 Slices of Bacon
  • 5 Green Onions
  • 2 Tomatoes
  • ½ Cup Cheddar Cheese

Directions:

Preheat the oven to 350◦ F

While the oven is preheating prepare the bacon. Cut the 6 slices of bacon into small pieces, and sauté until the bacon begins to crisp. Once the bacon has cooled, crumble the bacon.

Chop the green onions and tomatoes into small pieces. Make sure to de-seed the tomatoes.

 

Carefully open the Pillsbury Grand Crescent dough. Unroll the dough and separate it into two large rectangles. Each rectangle should include four crescent rolls. Pinch the perforated seams together to prevent the dough from tearing while rolling.

 

Spread each rectangle of dough with 1 Tablespoon of ranch dressing.

Sprinkle the bacon, tomatoes, green onions, and cheddar cheese over each rectangle.

Begin rolling the dough from the small side of the rectangle to from a “sausage”; repeat this step with the other rectangle.

 

Using a sharp knife or a piece of string cut each “sausage” into 9 pinwheels. Place on an ungreased cookie sheet, 1“ apart. I used the Camp Chef Cast Iron Pizza Pan to bake the pinwheels.

 

Bake for 12-14 minutes, until the dough is golden brown.

 

Remove from the cookie sheet or pizza pan immediately and serve warm.

For this recipe we tried crescent dough and biscuit dough. We found the crescent dough tasted better but was harder to roll. The filling of the pinwheel leaked out of the pinched seams. The biscuit dough was easier to roll, and produced a thicker dough to innerard ratio. However, the flavor was not as good. Overall, I would recommend using the crescent dough, but make sure that the seams are thoroughly pinched. The pizza pan worked perfectly for this recipe. The pinwheels turned out golden brown and were cooked perfectly throughout! Enjoy snacking on these pinwheels during the “BIG GAME!”

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