Cheddar Bacon Pinwheels
These Cheddar Bacon Pinwheels are buttery crescent dough spirals filled with a creamy cheese spread, sharp cheddar, and crispy crumbled bacon. They bake up golden and flaky in under 30 minutes, making them perfect for parties, game day, or an easy weeknight snack.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Sharp serrated knife
- Skillet
Ingredients
- 1 sheet crescent dough sheet about 8 ounces, thawed if frozen
- 4 oz cream cheese spread softened
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- 2 tablespoons green onions chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
- Cook the bacon in a skillet over medium heat until crispy, about 8 to 10 minutes. Drain on paper towels and crumble once cooled.
- In a medium bowl, stir together the softened cream cheese spread, shredded cheddar, crumbled bacon, green onions, garlic powder, and black pepper until evenly combined.
- Lay the crescent dough sheet flat on a clean work surface and gently press it into an even rectangle if needed.
- Spread the cheese and bacon mixture evenly across the dough using an offset spatula or the back of a spoon, leaving a small border around the edges.
- Starting from one long edge, roll the dough tightly into a log, pressing gently as you go to keep the filling secure.
- Using a sharp knife, slice the log into pinwheels about three quarters of an inch thick, or thinner for mini pinwheels.
- Place the slices cut side up on the prepared baking sheet, spacing them about an inch apart, and bake for 12 to 15 minutes until golden brown and puffed.
- Let the pinwheels rest on the pan for 2 to 3 minutes before transferring to a serving plate and enjoying warm.
Notes
Chill the rolled dough log for 10 to 15 minutes before slicing for cleaner cuts. Avoid overfilling, as too much cheese spread or bacon can cause the pinwheels to lose their shape. Leftovers keep well in the fridge for up to 4 days, and unbaked sliced pinwheels freeze beautifully for up to 2 months.