Best 12 Bacon Pinwheels Recipes

BACON CREAM CHEESE PINWHEELS

Steps:

• Preheat oven to 375°. In a small bowl, mix cream cheese, onion and milk until blended. On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal., Spread with cream cheese mixture; sprinkle with bacon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. Place on ungreased baking sheets, cut side down., Bake 12-15 minutes or until golden brown. Refrigerate leftovers.

BACON-CHEDDAR PINWHEELS

Steps:

• Heat oven to 350 degrees F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
• 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.

TURKEY, BACON & CRANBERRY PINWHEELS

Steps:

• 1. Mix the cream cheese and bacon together. Spread on the wrap.
• 2. Add 4 sliced of turkey and shredded lettuce.
• 3. Gently top with cranberry sauce. Roll and wrap with plastic wrap and place in the fridge for 1 hour up to 24 hours. Slice and serve.

BACON PINWHEELS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small bowl, beat cream cheese and mayonnaise until smooth. Add the mushrooms, garlic powder and bacon. , Separate crescent dough into four rectangles; seal perforations. Spread cream cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices. , Place slices cut side down on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

BACON CHEDDAR PINWHEELS

Steps:

• In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese., Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.

STEAK PINWHEELS STUFFED WITH SPINACH AND BACON

Steps:

• In a large skillet cook bacon just until done but not crisp.
• Drain on paper towels.
• Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.
• Repeat on second side.
• Place steak between 2 pieces of plastic wrap.
• Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle; remove plastic wrap Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top.
• Arrange the bacon lengthwise on the steak.
• In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt.
• Spread the spinach mixture over the bacon.
• Roll up meat from a short side.
• Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end.
• Cut between toothpicks into eight 1-inch slices.
• Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed.
• Makes 4 servings.
• To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers.
• Remove wooden toothpicks.
• Place pinwheels on the rack of an uncovered grill.
• Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.
• Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan.
• Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once.
• Remove toothpicks.
• To Freeze Two: Place two pinwheels into each of 2 individual freezer containers.
• Seal, label, and freeze for up to 3 months.
• To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator.
• Cook according to the directions above.

CANADIAN BACON-PINEAPPLE PINWHEELS

Steps:

• Heat oven to 375°. Spray cookie sheet with cooking spray. Stir Bisquick mix and milk until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 15x10-inch rectangle. Layer pineapple, bacon and cheese on rectangle to within 1 inch of edges. Fold in each 10-inch side of rectangle 1 inch. Beginning at 15-inch side, tightly roll up rectangle; pinch edge into roll to seal. Cut into 12 slices. Place on cookie sheet.
• Bake 16 to 18 minutes or until light golden and cheese is melted. Mix butter and garlic powder; brush over warm pinwheels. Serve with spaghetti sauce.

PILLSBURY BACON CHEDDAR PINWHEELS

Steps:

• 1 Heat oven to 350°F If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
• 2 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. 3 Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

GRILLED FISH AND BACON PINWHEELS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut cobia fillets into long strips about 1/2-inch thick and 18-inches long.
• Place a strip of bacon atop each strip of fish. Starting at one end, begin to roll the layered strips into a flat coil like a pinwheel or the classic-style lollipop. Thread onto metal skewers to keep together.
• Cook on preheated grill, basting with barbecue sauce, until the fish is firm and flaky and the bacon is cooked through, about 5 minutes per side.

CHICKEN PINWHEELS TOPPED WITH MANGO SALSA AND SERVED WITH SAUTEED ASPARAGUS SPEARS AND BACON CRUMBLES

Steps:

• In a large pan, saute red peppers, green peppers, garlic, thyme, and rosemary until the vegetables begin to soften. Remove from the heat and allow to cool while you prepare the chicken. Pound the chicken breasts in between 2 pieces of plastic wrap until they are flattened. Place the sauteed vegetables in the center and roll the breast around them. Secure closed with a toothpick, if necessary.
• Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the stuffed chicken and cook until all sides are browned and the chicken is cooked through.
• Combine the mango, garlic, and the red onion and place in a medium-sized bowl. Add salt, lime juice, and corn syrup to the bowl and thoroughly combine. Serve the salsa over the sauteed chicken.
• In a medium saute pan, cook the bacon until it is crisp. Drain and crumble the pieces into a bowl. In a separate pan, saute asparagus with garlic until the asparagus is tender. Add crumbled bacon on top of the spears.

BACON CHEDDAR PINWHEELS

Steps:

• Preheat oven 375 degrees: 1. Combine condensed milk, mustard and Worcestershire sauce 2. Add Cheddar cheese 3. Cut Bacon slices in thirds 4. Roll each slice of trimmed bread with rolling pin 5. Lay three slices of bacon side by side 6. Top with one slice flattened bread 7. Place @1 tsp of mixture atop bread and spread evenly 8. Roll up bacon/bread/mixture 9. Place three toothpicks in roll up (one for each bacon slice) 10. Slice in thirds 11. Continue until bread and bacon are used 12. Place each piece on an ungreased cookie sheet or baking pan 13. Bake for 30 minutes until bacon is somewhat crispy 14. Drain on paper towel and serve.

BACON AND SMOKED SALMON PINWHEELS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
• Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
• Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
• Bake in the preheated oven until golden, about 18 minutes.