The loaded potato pinwheels are two bite savory puffs that are inspired by loaded baked potatoes. Loaded potatoes have potato, cheese and bacon inside a spiral of dough. They are topped with just a touch of sour cream and chives. It is a remarkable combination, and these flavors are always welcome as an introduction at a party.
The loaded potato pinwheels roll are very easy to make and the additional few minutes it takes to roll up the dough into little pinwheels pays off. They are really the best flavor of a loaded baked potato, especially with this small spot of sour cream on top. They are best and crispy when they are little warm from the oven and outside of the pastry. If I increased the baking temperature my oven 350 to 375 F is produced better browner and tastier result.
You can easily use mashed potatoes, baked potatoes if you have some potatoes at home. The buttery dough is easy to use, but you can use homemade crescent roll dough. This pinwheel potatoes rolls are very delicious and easy. Here are mention the recipe.
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Makes for: 28
Prep time: 20 minutes
Total time: 45 minutes
- 1 bag (11.8 ounces) Green Giant Steamers frozen backyard grilled potatoes
- 1 1/4 cups finely shredded sharp Cheddar Cheese
- ½ cup cooked real bacon bits, divided
- 3 tablespoons milk
- 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
- 1 can (8 ounces) Pillsbury refrigerated crescent dinner rolls
- ⅓ cup sour cream
- 2 tablespoons finely chopped green onion tops
Preheat oven to 350 degrees F. line two baking sheets with parchment paper and lightly oiled with cooking spray. Microwave frozen potatoes 3 to 4 minutes, then transfer the vegetables to a medium mixing bowl, sing a fork, mash potatoes leaving some small pieces. Add some cheese, 1/3 cup of bacon bits and milk, stir it until well blended.
If you are using crescent dough sheet, unroll dough on cutting board, press it into 14 X 8-inch rectangle. And if using crescent dinner rolls sheet, unroll dough on cutting full press it into rectangular form, firmly pressing perforation to seal. When you are sour, they are unsealed, then cut into two rectangles, 14×4 inches each. Spread half of the potato dough on one rectangle to within ¼ inch of long edges. Starting at one long side, firmly roll up dough, touch seams to seal. Cut roll into 14 pieces (slices).
Now transfer slices on baking sheets. Bake rolls for 17 to 21 minutes, until golden brown.
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Immediately remove from cookie sheets to serving plate. Pour each pinwheel with sour cream. Top each roll with pinwheel, remaining bacon bits and the green onions.
Serve warm with sauce.
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