Winning recipes from the Pillsbury Bake-Off

  • Updated: November 13, 2013 - 2:01 PM

loaded potato pinwheels

Makes 28.

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.

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