Side Pannel
Cream cheese-bacon-parmesan pinwheels
Cream cheese-bacon-parmesan pinwheels
- Recipe Submitted by ADMIN on 11/12/2015
Category: Appetizers
Ingredients List
- 1 pkg. (8 oz.) cream cheese, softened (I used 7 oz. of 1/3 less fat Neufchatel cheese)
- 8 slices bacon, crisply cooked, crumbled (I used 12 slices!)
- 1/3 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 Tbsp. chopped fresh parsley (I used 2 tsp dried parsley flakes)
- 1 Tbsp. milk
- 1/4 tsp crushed red pepper flakes
- 2 cans (8 oz. each) refrigerated crescent dinner rolls (I used two 10.1 oz cans)
Directions
Preheat oven to 375°F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley, crushed red pepper flakes and milk until well blended; set aside.
Separate each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
To create the crescents:
Follow directions as above, except roll each wedge starting with the wide edge.
To create the pinwheels:
Take two triangular pieces of dough and press the perforations together to seal and create a rectangle.
If you are using the 8 oz. cans of dough, divide the cream cheese mixture into 4 equal parts and spread 1/4th of the mixture evenly on the dough. If you are using the larger cans of dough, divide the cream cheese mixture into 6 equal parts and evenly spread 1/6th of the mixture on the dough. (You'll just end up with a little less filling if you use the larger cans of dough, which I thought was fine.)
Cut the dough lengthwise into 4 equal pieces, approximately 1/2 to 3/4-inches wide. Roll the dough up into a pinwheel and place on baking sheet.
Bake 12 to 15 minutes or until golden brown. Serve warm.
Separate each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
To create the crescents:
Follow directions as above, except roll each wedge starting with the wide edge.
To create the pinwheels:
Take two triangular pieces of dough and press the perforations together to seal and create a rectangle.
If you are using the 8 oz. cans of dough, divide the cream cheese mixture into 4 equal parts and spread 1/4th of the mixture evenly on the dough. If you are using the larger cans of dough, divide the cream cheese mixture into 6 equal parts and evenly spread 1/6th of the mixture on the dough. (You'll just end up with a little less filling if you use the larger cans of dough, which I thought was fine.)
Cut the dough lengthwise into 4 equal pieces, approximately 1/2 to 3/4-inches wide. Roll the dough up into a pinwheel and place on baking sheet.
Bake 12 to 15 minutes or until golden brown. Serve warm.
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