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Bacon Date Pinwheel Pops

  • Prep 20 min
  • Total 1 hr 30 min
  • Ingredients 6
  • Servings 20

The combination of sweet and salty gets wrapped in a flaky crescent creating a fun, flavorful appetizer. MORE+ LESS-

Cheri Liefeld
October 25, 2012

Ingredients

2
packages (3 oz each) cream cheese, softened
1
cup pitted dates
1/3
cup almonds, toasted
4
slices bacon, crisply cooked, crumbled
1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
20
paper lollipop sticks

Steps

Hide Images
  • 1
    In medium bowl, place cream cheese; set aside. In food processor, place dates, almonds and bacon. Cover; process, using quick on-and-off motions, until finely ground. Pour into bowl of cream cheese; mix well.
  • 2
    Unroll dough on work surface. Spread cream cheese mixture over dough, leaving 1/4 inch around edges. Starting with one short side, tightly roll up rectangle; press edge to seal. Refrigerate roll 30 to 60 minutes to firm up.
  • 3
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper, or spray with cooking spray. Using serrated knife, cut roll into 20 (1/4-inch) slices; place cut side down on cookie sheet. Insert lollipop stick into each pinwheel, pushing through to middle.
  • 4
    Bake 13 to 15 minutes or until golden brown.

Expert Tips

Make cream cheese filling the day before; cover and refrigerate. Soften at room temperature 30 minutes before using.

For a healthier version, use turkey bacon and fat-free cream cheese.

Nutrition Information

No nutrition information available for this recipe

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