Bacon Cheddar Pinwheels

Bacon Cheddar Pinwheels

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 16 pinwheels

1 can (8 oz.) refrigerated crescent dinner rolls or pizza dough
1/4 cup Artichoke & Jalapeno Dip (or try with just about any of our Classics or Greek Yogurt Dips & Spreads)
1/4 cup crispy cooked bacon, crumbled
1/2 cup cheddar cheese, finely shredded
1/4 cup green onions, chopped

Preheat oven to 350ºF. Unroll dough; separate into 2 long rectangles. Press each into 12-inch x 4-inch rectangles (if using Crescent Dough, be sure to firmly press perforations to seal them).

Spread dip over each rectangle to edges. Sprinkle bacon, cheddar cheese and green onions.

Starting with one short side, roll up each rectangle; press to edge to seal. With a serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

Bake 13-17 minutes or until edges are golden brown. Serve warm.

Chef’s Note: Extra dip can also make a delicious dip for the pinwheels.

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