What's Trending

Loaded Potato Pinwheels

Name: Loaded Potato Pinwheels
Prep time: 20 min
Total time: 45 min
Yield: 28
Ingredients: 1 bag (11.8 oz) frozen backyard grilled potatoes; 1 1/4 cups finely shredded sharp Cheddar cheese (5 oz); 1/2 cup cooked real bacon bits (from a jar or package); 3 tablespoons milk; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 1/3 cup sour cream; 2 tablespoons finely chopped green onion tops (3 medium)

(63)

0 Questions

Save Recipe

Prep 20 min
Total 45 min
Ingredients 7
Servings 28

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

Apps and drinks at home? Roll up a cheesy bacon and potatoes mix in crescents for an awesome appetizer.

By Pillsbury Kitchens

Updated Apr 25, 2022

Bake-Off® Contest 46, 2013

Glori Spriggs
Henderson, Nevada

Ingredients

1 bag (11.8 oz) frozen backyard grilled potatoes
1 1/4 cups finely shredded sharp Cheddar cheese (5 oz)
1/2 cup cooked real bacon bits (from a jar or package)
3 tablespoons milk
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/3 cup sour cream
2 tablespoons finely chopped green onion tops (3 medium)

Make With

Pillsbury Crescents

Steps

1

Heat oven 350°F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray. Microwave frozen potatoes 3 to 4 minutes to thaw. In medium bowl, with fork, mash potatoes leaving some small pieces. Stir in cheese, 1/3 cup of the bacon bits and the milk until well blended.
2

If using crescent dough sheet, unroll dough on cutting board; press into 14x8-inch rectangle. If using crescent rolls, unroll dough on cutting board, press into 14x8-inch rectangle, firmly pressing perforations to seal. Cut into 2 rectangles, 14x4-inches each. Spread half of the potato mixture on one rectangle to within 1/4-inch of long edges. Starting at one long side, tightly roll up dough; pinch seams to seal. Using serrated knife, cut roll into 14 slices. Place slices, cut side up, on cookie sheets. Repeat with remaining dough and filling.
3

Bake 17 to 21 minutes or until golden brown. Immediately, remove from cookie sheets to serving plate. Top each pinwheel with sour cream, remaining bacon bits and the green onions. Serve warm.