Loaded Potato Pinwheels

December 12, 2013
BY By Glori Spriggs
(dairy)

1 bag (11.8 ounce) Green Giant Seasoned Steamers frozen backyard grilled potatoes
1 1/4 cups finely shredded sharp cheddar cheese (5 ounces)
1/2 cup cooked real bacon bits (from jar or package)
3 tablespoons milk
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/3 cup sour cream
2 tablespoons finely chopped green onion tops (3 medium)
Heat oven to 350 degrees. Spray large cookie sheets with Crisco No-Stick Cooking Spray. Microwave frozen potatoes for 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. Unroll dough on cutting board; press into 14-by-8-inch rectangle. Cut into 2 rectangles, 14-by-4-inches each. Spread half of the potato mixture on one rectangle within a quarter-inch of the 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 cookies sheet. 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, the remaining bacon bits and the green onions. Serve warm. 28 servings.


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