Posted: 11/22/2010 12:08:48 PM
If using left over turkey shred it the same way you would for shredded BBQ Beef sandwiches. You can then roll the dough and toppings up. Taste better than store purchased, processed turkey.
Posted: 11/12/2010 7:08:18 AM
it a recipe that i am going to make for my family and friend
Posted: 11/11/2010 10:25:35 PM
Made it with sausage and chesse it was perfect however let the sausage come to room temp before spreading on the dough and make sure the dough is cold before spreading out and use a serrated knife to cut into pinwheels.
Posted: 11/11/2010 4:27:36 PM
Rather than mozzarella, use brie with the cranberry chutney. Those of us who don't eat meat can find this perfect with just those two ingredients.
Posted: 11/7/2010 11:56:55 AM
spread chutney even along long side and 1/4 away from edge on short sides-on the long side away from you leave about 1/2 to 3/4 in as you roll it up the filling will fill this area in-remember you can shape roll after it is rolled up-if it is cold it is easy to shape-then put in freezer for 10 min or so before cutting to firm it up cut in 1/2 sections
Posted: 11/7/2010 11:53:07 AM
really good-take time to roll good-put in freezer for 10 min before cutting helps keep it together-we make them ahead before a gathering and pop in oven after guests arive-definite crowd pleaser
Posted: 1/20/2010 9:46:41 PM
Reading the "reviews/tips" really helped... especially chilling and keeping the dough cold. It is a little difficult to roll and work with if it gets to room temperature.
I made the pinwheels on Christmas Day and my family loved them. They didn't quite look as perfect as the picture, but were still yummy!
Posted: 12/6/2009 12:27:21 AM
This turned into a soggy, sloppy mess. The dough is just not sturdy enough to support all the fillings. If I could give this zero stars, I would.
Posted: 11/27/2009 5:33:25 PM
Just made this, and when they say thinly sliced turkey, they mean it. You can't make it with leftovers!
Be sure the dough is REALLY cold, and that you pinch all the serrations very well. Maybe once you roll it, and before you cut it, you should refrigerate the roll for a few minutes before cutting.
I couldn't get 24 slices; we ended up with 16.
Finally, it took 18 minutes, probably because of the thicker slices, but it was good. A little honey mustard dressing was a flavorful addition.
Posted: 11/21/2009 8:27:36 AM
I Have been cooking and baking for years. Sometimes you arejust tired. Well Pillsbury once again you have my life FUN I wish I underline this. Tkank-you for a fast treat and a after a whole turkey Dinner. Its perfect!!!!