loaded potato pinwheels
From grand prize winner Glori Spriggs of Henderson, Nev.
• 1 (11.8 oz.) bag Green Giant Seasoned Steamers frozen grilled potatoes
• 1 1/4 c. finely shredded sharp Cheddar cheese
• 1/2 c. cooked and finely chopped bacon bits, divided
• 3 tbsp. milk
• 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
• 1/3 c. sour cream
• 2 tbsp. finely chopped green onion tops
Preheat oven to 350 degrees and line baking sheets with parchment paper (or spray with no-stick cooking spray).
In a microwave oven, cook potatoes 3 to 4 minutes to thaw. In a medium bowl, mash potatoes, leaving some small pieces. Stir in cheese, 1/3 cup of bacon bits and milk until well-combined.
Unroll dough on a cutting board and press into a 14-x-8-inch rectangle. Cut dough into 2 rectangles, 14-x-4-inches each. Spread half of potato mixture on one rectangle, to within 1/4 inch of long edges. Starting at one long side, lightly roll up dough. Pinch seams to seal. Using a serrated knife, cut roll into 14 slices. Place slices, cut-side up, on prepared baking sheets. Repeat with remaining dough and filling. Bake until golden brown, 17 to 21 minutes. Remove from oven and transfer pinwheels to a serving plate. Top each pinwheel with sour cream, remaining bacon bits and green onions and serve warm.
Nutrition information per serving:
Calories 70 Fat 5 g Sodium 200 mg Sat. fat 2 g
Carbs 6 g Protein 3 g Cholesterol 10 mg Dietary fiber 0 g
Diabetic exchanges per serving: ½ other carb, ½ high-fat meat.