Loaded Potato Pinwheels
Loaded Potato Pinwheels
Roll up a cheesy bacon and potatoes mix in crescents for an awesome appetizer.This recipe won the Pillsbury Bake-Off Contest in 2013.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Prep Time
20
minutes
Cook Time
25
minutes
Servings
28
Total time: 45 minutes
Ingredients
- 1 bag (11.8 ounces) frozen backyard grilled potatoes
- 1 1/4 cup finely shredded sharp cheddar cheese
- 1/2 cup cooked real bacon bits
- 3 tablespoon milk
- 1 can pillsbury refrigerated crescent dough sheet or 1 can (8 ounce) pillsbury refrigerated crescent dinner rolls
- 1/3 cup sour cream
- 2 tablespoon finely chopped green onion tops
Directions
- Heat oven 350 degrees F.
- Spray 2 large cookie sheets with Crisco Original No-Stick Cooking Spray.
- Microwave frozen potatoes 3 to 4 minutes to thaw.
- In medium bowl, with fork, mash potatoes leaving some small pieces.
- Stir in cheese, 1/3 cup of the bacon bits and the milk until well blended.
- If using crescent dough sheet, unroll dough on cutting board; press into 14x8-inch rectangle.
- If using crescent rolls, unroll dough on cutting board, press into 14x8-inch rectangle, firmly pressing perforations to seal.
- Cut into 2 rectangles, 14x4-inches each.
- Spread half of the potato mixture on one rectangle to within 1/4-inch of long edges.
- Starting at one long side, tightly roll up dough; pinch seams to seal.
- Using serrated knife, cut roll into 14 slices.
- Place slices, cut side up, on cookie sheets.
- Repeat with remaining dough and filling.
- Bake 17 to 21 minutes or until golden brown.
- Immediately, remove from cookie sheets to serving plate.
- Top each pinwheel with sour cream, remaining bacon bits and the green onions.
- Serve warm.