Cheesy Bacon Garlic Pinwheel Recipe
#BakingADifference
Disclosure: This Cheesy recipe post was sponsored by Fleischmann’s.
Fleischmann’s Yeast, Fleischmann’s Simply Homemade Baking Mixes and Karo Syrup—trusted baking staples for over 100 years—launched the Baking A Difference campaign to support Share Our Strength’s No Kid Hungry effort to end childhood hunger in America.
To help promote the campaign I was challenged to take the Fleischmann’s Classic Dinner Roll recipe and transform it into something other than plain rolls. I chose a savory option: Cheesy Bacon Garlic Pinwheels.
How to make Cheesy Bacon Pinwheels
These Cheesy Bacon & Garlic Pinwheels are tender, cheesy and full of flavor. I followed the Fleischmann’s Classic Dinner Roll recipe exactly through the dough preparation, and changed only the shaping and topping to create pinwheels.
After the dough is mixed and kneaded, roll it out into a large rectangle instead of forming individual rolls. Brush the dough with garlic butter, spread a shredded cheddar mixture (I used a cheddar blend that includes a touch of cream cheese), then sprinkle with crisp, chopped bacon. Roll the dough up like a jelly roll, slice into pinwheels, arrange on a greased pan, and let rise.
Bake the pinwheels, then top with remaining cheese and bacon and return to the oven just long enough to melt the cheese. Serve warm.
About the cheese
Several readers asked about the shredded cheese and cream cheese mention. I used a pre-shredded Kraft Triple Cheddar that includes a touch of cream cheese already blended in. You don’t need to buy or add separate cream cheese—simply use the bagged shredded cheddar blend that contains the cream cheese ingredient.
If you have questions, feel free to send an email.
Cheesy Bacon Garlic Pinwheels
Arlene Mobley – Flour On My Face
Ingredients
Fleischmann Classic Dinner Roll recipe
- 2 to 2¼ cups all-purpose flour
- 1 envelope Fleischmann’s® RapidRise Yeast
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ cup milk
- ¼ cup water
- 2 tablespoons butter or margarine
Toppings
- 2 cups Kraft Triple Cheddar shredded cheese (with cream cheese mix)
- 1 pound bacon, cooked crisp and chopped
- 4 tablespoons melted butter
- 2 teaspoons finely chopped garlic
- ½ teaspoon parsley
Instructions
- Combine ¾ cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ¼ cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Using a rolling pin on a floured surface, roll the dough into a 9 x 13 inch rectangle.
- Spread 2 teaspoons melted butter over the rectangle. Evenly spread 1 cup of the shredded cheese over the dough.
- Sprinkle half the bacon over the cheese.
- Tightly roll the dough starting at one of the 9-inch edges.
- Cut the roll into 12 pinwheels: cut in half, cut each half in half, then cut each section into 3 pieces.
- Arrange pinwheels on a greased baking tray or pie pan.
- Drizzle reserved butter mixed with chopped garlic over the tops of the pinwheels and sprinkle with parsley.
- Loosely cover and let rise 30 minutes or until doubled.
- Bake in a preheated 375°F oven for 20 minutes.
- Remove pan from oven and sprinkle remaining cup of cheddar and remaining bacon over the rolls.
- Return to oven and bake until cheese is melted, about 5 minutes.
- Remove from oven and serve immediately.
Nutrition
This recipe has been featured at All Things With Purpose and Premeditated Leftovers.