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.Â
Now to the recipe...
Ingredients:Â
1 can of refrigerated crescent dinner rolls (Used Pillsbury can)
¼ onion finely chopped
¼ red bell pepper finely chopped
¼ 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)Â Â
Some dry Italian seasoningÂ
Some dry parsley flakes
For Sour cream filling:Â
2 tablespoon of sour-creamÂ
1 & ½ tablespoon of hot chilli sauce (or to taste)
3 small spring onions finely chopped
2 tablespoon of grated parmegiano regianoÂ
salt & pepper to taste
1 tablespoon of finely chopped coriander
Method:Â
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.Â
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.Â
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.Â
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).Â
Notes:Â
- I've used the crescent dough used to make croissants, but you can also use the frozen puff pastry sheets.Â
- 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.Â
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That's it, our crispy, cheesy, peppery Pinwheels are ready, serve them with a hot sauce or Ketchup !!
Happy Baking!!
Shweta
Rita Bose
Yum! Lovely cheesy and spicy pinwheels! Awesome photography too! You can also check out my blog at http://www.rita-bose-cooking.com/.
Shanthi
Perfect looking and lovely.
Julie
quick n delicious snack,yummy!!
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Asiya @ Chocolate and Chillies
Great and easy appetizer! Looks delicious!
Swathi Iyer
Beautiful pinwheels love it.
Jay
absolutely irresistable
Tasty Appetite
Lubna Karim
These look delectable....this version looks so simple...would love to give it a try....
Premalatha Aravindhan
wow very tempting version...luks too gud.
Hema
Simply awesome and delicious, great way to use puff pastry..
ramya anand
Have tried with puff pastry sheets,but never with cresent dough..looks appetising
Torviewtoronto
deliciously done pinwheel sandwiches
Kathleen Richardson
Shweta, they look so good and tasty. Great for this holiday season.
Reshmi
yummy... lovely
Noel collections
divya
I am just drooling over it 🙂
DivyaGCP
Interesting appetizer.. Looks delicious and very inviting.