Bacon and Cheese stuffed, crispy Pinwheels make delicious appetizers or party snacks which will fly off your party platter
I usually make my Pinwheels using freshly made bread dough which I get from our supermarket. The store make a couple of batches every morning and is a wonderful short cut. Especially for me, hating to make my own yeast based dough.
To change things up a little, I used Short Crust Pastry this time. These scrumptious Bacon and Cheese Crispy Pinwheels were the result.
These have a very, very different texture than the usual Pinwheels, which we all found way more delicious. It is almost like an over sized stuffed savory cracker. Crunchy and chewy come together deliciously in these Pinwheels.
Serve these Pinwheels as an appetizer (slice a little thicker in this case). Or as snacks at a party and they are especially an awesome treat to munch on while watching your favorite game !
After baking, I sprinkle the hot Bacon and Cheese Crispy Pinwheels with a little more Cheese. It just looks more inviting, and well, we are cheese freaks in this family !
We had about two or three Pinwheels leftover from the previous day, which I kept in a sealed container. They softened up a little overnight, not much though. But I definitely prefer them the freshly baked, crispy way we had them the day before.
I made a double batch as the kids were home as well. The recipe is very easy to double or even triple when you need lots of snacks. You can also slice them into thinner slices, but be sure to chop the Bacon and Onions a bit finer to make slicing easier.
Bacon And Cheese Crispy Pinwheels
- 1 roll Frozen Short Crust Pastry defrosted
- 1 cup Bacon Bits cooked
- 2 large Spring Onions thinly sliced
- 1 cup Cheddar Cheese grated
- 1 Egg
- 1 TB Milk
- Pre-heat the oven to 190 deg C (375 deg F) – line a baking sheet with baking paper
- Unroll the Pastry on a large piece of plastic wrap
- Combine the Bacon, Onions and Cheese – sprinkle evenly over the Pastry – press down gently – roll-up the Pastry Swiss Roll style – cover with the plastic wrap and place in the freezer compartment for 10 minutes
Remove from the freezer – whisk together the Egg and Milk – brush over the roll – cut roll in slices of about 2.5cm (1 inch) thicknesses – place on the prepared baking sheet – bake 20 – 25 minutes or until golden and done
Serve warm or cold.