Bacon Cheddar Pinwheels

By srumbel

These pinwheels couldn’t be easier to make. One key is to have bacon that’s sort of a little more than halfway cooked through. You want it cooked enough that it’s started to brown, but still pliable enough that it will easily roll with the dough. You also want to make sure that you have pressed as much grease as possible out of the bacon. You’ll be putting everything in the oven so it will cook a little more if you’re worried about that.
from lilluna.com

Ingredients

• 1 can Pillsbury Refrigerated Crescent Dough
• 1/2 cup shredded cheddar cheese
• 1 pound bacon, cooked, but still pliable
• Ranch for dipping, if desired

Preparation

Step 1

Preheat oven to 375 degrees and line a large baking sheet with parchment paper or foil (parchment is recommended).
On a lightly floured service, roll out dough into a rectangle shape and press the seams together. To help them stick better, you can wet the tips of your fingers with water as you work.
Sprinkle shredded cheddar evenly over the surface of the dough. Top with strips of bacon.
Gently roll the dough lengthwise (the longest side) into a log shape, pressing the bacon in as you go to keep it in place.
Slice log into 1 inch pieces and place flat side down onto the prepared baking sheet.
Bake in 375 degree oven for 10-13 minutes, until tops are golden brown.
Cool slightly on the baking sheet before serving.

Serves: 12 pieces