Description
These pinwheels are such an easy and delicious appetizer during the fall and holiday season.
Ingredients
Scale
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1 (17 oz) box of puff pastry sheets (from the freezer department)
- 4 oz of cream cheese, softened
- ½ cup orange marmalade
- 1 cup shredded Swiss cheese
- 8 pieces of cooked and crispy bacon, crumbled
- 6 green onions, chopped
- 1 cup of dried cranberries
- a pinch of both salt and pepper
- a pinch of garlic powder
Instructions
- Preheat your oven to 400 degrees.
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Line a baking sheet with foil and lightly spray with Pam. Set aside.
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Make sure your puff pastry sheets have come to room temp per box directions.
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On your counter, open and lay out both puff pastry sheets. Set aside.
- In a mixing bowl, combine with a spoon the remaining ingredients until it’s all incorporated.
- Spread this mixture down over the center of each puff pastry sheet. Make sure the filling goes all the way down the middle covering the entire center section only.
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Roll the puff pastry sheet into a log starting with the left side, rolling across the middle (where your filling is) and then rolling to the right. Your puff pastry should now be in a log. Press the seam down to make sure it doesn’t come a part.
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Slice each log into about 7 pieces and then lay each pinwheel piece flat on your prepped baking sheet.
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Bake pinwheels about 15 to 18 minutes.
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Remove from oven and serve immediately.
Notes
We use Schar Puff Pastry Sheets to keep ours gluten-free, but if you’re not a gf family, Pepperidge Farm makes a great puff pastry sheet too.