Pinwheels - Cheesy Peppery Pinwheels

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 and Christmas 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...

Ingredients: 

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


Method: 

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 (make sure to roll as tight as possible), 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). If the roll is too soft to work with, freeze it for 15 to 20 mins and then cut. 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 (you may need additional time if you have frozen the rolls). 

Notes: 

• 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, freeze 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 !!

Happy Baking!!
Shweta