I once heard a friend say that “bacon is not a seasoning”. While it isn’t technically a seasoning, you have to admit that it is a pretty tasty addition to lots of recipes. Contrary to what you may be thinking, I don’t cook with bacon that often. Unfortunately it isn’t the healthiest thing in the world. But, all things in moderation…
Because Everything’s Better with Bacon!
- 1 tube of crescent roll dough;
- 5–6 strips of cooked bacon;
- 1 8 oz container of cream cheese, softened;
- 3/4 cup sharp shredded cheddar cheese (approximately-I just used a large handful);
- 2 green onions, diced;
- Pre-heat oven to 375 degrees;
- In a large bowl, combine the cream cheese, bacon, cheddar cheese, and green onions. Set aside;
- Once you’re done combining the ingredients, you’ll need to prepare the crescent roll dough. Open the crescent rolls and separate the dough into two rectangles. The dough is already perforated into two rectangles, so this will be pretty easy. Once you have two rectangles, pinch together the perforations on each rectangle. This is important because it will prevent the pinwheels from splitting apart when you’re slicing them;
- Now you’re ready to make your pinwheels. Divide your bacony cheese mixture in half, and spread it evenly over each of the rectangles. You’ll want to be sure the mixture is spread over the entire rectangle;
- Once your mixture is spread, you’re ready to roll! Grab the dough at the long end of the rectangle and roll it up tight. Repeat this step with both rectangles;
- Using a sharp knife, slice each roll into thin circles. You should end up with about 8 pinwheels per roll, give or take. Spray a baking sheet with cooking spray and place the pinwheels on the sheet, leaving enough room for the pinwheels to expand as they bake (you might even need 2 cookie sheets to leave enough room);
- Bake the pinwheels for about 12-13 minutes or until the pinwheels are golden brown. Allow them to cool slightly before serving.