I wanted to try lots of new recipes for our Super Bowl party, but ended up with only two new ones. I’ve been experimenting with a new chili. Unfortunately, I didn’t like the way it turned out. I’ll keep at it and let you know when it gets where I want it.
But I did try a new-to-me appetizer that turned out to be quite delicious. I found this recipe on Pillsbury’s website. It’s one of numerous ideas for using crescent rolls. Here’s the recipe. My notes follow.
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 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)
- Heat oven to 350°F.
- Unroll crescent roll dough; separate into 2 long rectangles. Press each into 12×4-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.
- I made these ahead of time. I kept them in logs, wrapped in plastic wrap, in the refrigerator.
- When the time came, I took them out and cut them, and baked them. It took about 20 minutes before they were completely baked.
- The directions say to serve them warm. They were great warm but my husband ate some cold leftover pinwheels the next morning and pronounced them still good.
- Next time I make them I will put them on parchment paper or aluminum foil. Part of the pinwheels stuck to my cookie sheet and they were horrid to clean up.
I definitely give these pinwheels two thumbs up. Easy to make and very yummy.
I am linking this post to Trish at Love, Laughter, and a Touch of Insanity who is the February host for Whip Up Something New meme.
As always on Saturday, my post is linked to Beth Fish Reads‘ Weekend Cooking.