This recipe is great both as an appetizer and a bread dish with supper. They are best eaten while still warm from the oven with the cheese still melted and gooey. I would think that any pimento cheese could be used in these roll-ups but would think that a firmer, heartier pimento cheese is best so as to not produce a soggy pinwheel. No doubt these would work very well using puff pastry in place of crescent rolls.
And how good would a pinwheel with mozzarella and pepperoni taste? The potential combinations are endless. Great recipe for older kids who have an interest in making their own snacks.
The dough was a little difficult to cut through without smooshing. Freezing the logs for a little while would help with the slicing, but not sure how it would affect the cooking time of finished product.
Pimento-Cheese Pinwheels (Kraftrecipes.com)
- 4 0z cream cheese, softened
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup chopped pimentos
- 4 green onions, finely chopped
- 1/8 teaspoon tabasco
- 1 (8-oz) package refrigerated crescent dinner rolls
- Heat oven to 375 degrees.
- With an electric mixer or wooden spoon, beat together all ingredients except crescent dough.
- Unroll dough and press seams together.
- Spread cream cheese mixture on dough.
- Starting on 1 long side, roll up dough.
- Cut into 16 slices and place on a baking sheet coated with cooking spray.
- Bake 13 to 15 minutes or until golden brown.