Pinwheels are my latest go-to appetizers be it potluck or a self hosted party. They are easy & quick to make & most of all loved by all age groups. There is a variety of pinwheels you can make by altering the stuffing but for this year’s Thanksgiving potluck party I made these cheesy peppery Pinwheels which I’ll be sharing with you in today’s post. I used the crescent dinner rolls & stuffed them with sour-cream, onion tomato & bell peppers to make these delicious, crunchy & yummy appetizers.
Now to the recipe…
1 can of refrigerated crescent dinner rolls (Used Pillsbury can)
1/4 onion finely chopped
1/4 red bell pepper finely chopped
1/4 green bell pepper finely chopped
1 tomato de-seeded & finely chopped
salt & pepper to taste
1 cup of grated cheese (I used the Nachos cheese blend but you can use cheese of your choice)
Some dry Italian seasoning
Some dry parsley flakes
For Sour cream filling:
2 tbsp of sour-cream
1 & 1/2 tbsp of hot chilli sauce (or to taste)
3 small spring onions finely chopped
2 tbsp of grated parmegiano regiano
salt & pepper to taste
1 tbsp of finely chopped coriander
Pre-heat the oven to 350F. In a mixing bowl, add all the ingredients mentioned under sour-cream filling. Mix well. Keep aside. In another bowl mix onion, bell peppers, tomato, salt & pepper & keep aside.
Open the crescent can as per instruction, there will be 8 triangles (4 rectangles) in the pack. Take 2 triangles & place them such that they form a rectangle. Seal the gap (perforations) between the two sheet by pressing the dough together.
Pull the dough slightly from all sides to form a slightly stretched rectangle. Apply the sour-cream filling to it leaving some spaces on the sides , then top it with onion, tomato & bell pepper mixture. Finally top it with some cheese & sprinkle some parsley & Italian seasoning on top.
Start rolling from short side, roll up each rectangle. Seal the open edges from the sides to prevent the filling from spilling. Using a sharp serrated knife cut into 1 inch thick rolls (or thickness of your choice). Greece the baking sheet with some oil & arrange the pinwheels equidistantly keeping some gaps between the two. Bake for about 15-20 mins or until golden brown.
- I’ve used the crescent dough used to make croissants, but you can also use the frozen puff pastry sheets.
- After rolling the dough with filling inside if you are finding difficulty in cutting the pinwheels, refrigerate the sealed rolls for 15-20 mins & then cut.
That’s it, our crispy, cheesy, peppery Pinwheels are ready, serve them with a hot sauce or Ketchup !!