Cheese and Sauerkraut Pinwheels

Have a fest! Serve kraut and cheese rolled up in crescents and baked into a tasty appetizer.

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Servings 16

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ingredients 4
Prep Time 15 min
Total Time 35 min

Ingredients

1: (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1/4: cup chopped drained roasted red bell peppers (from 7.25-oz.) jar

1/2: cup well-drained sauerkraut

2: oz. (1/2 cup) shredded Swiss cheese

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Directions

1 Heat oven to 375°F. Generously grease cookie sheet. Unroll dough into 2 long rectangles; press perforations to seal. Sprinkle each rectangle with roasted peppers to within 1/2 inch of edges. Top with sauerkraut and cheese; press lightly onto dough.
2 Starting at short side of each rectangle, roll up; pinch edges to seal. With serrated knife, cut each roll into 8 slices. Place slices, cut side up, on greased cookie sheet.
3 Bake at 375°F. for 13 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

EXPERT TIPS

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Expert Tips

Assemble these appetizers in advance and place them on the cookie sheet. Cover with plastic wrap and refrigerate for up to 2 hours before baking.

Arrange your baked pinwheels on a decorative platter and garnish them with fresh herbs. Apple and pear slices also dress up the platter, and the fruit goes well with cheese and sauerkraut. To keep the fruit from browning, brush the cut surfaces with lemon juice.