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Steps
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.
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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.
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No nutrition information available for this recipe
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