Pimento Cheese Pinwheels

We’ve had a few private events at my wife’s boutique lately and we’re getting a little tired of charcuterie boards. OK, maybe making them, but I’ll eat one any day for breakfast lunch or dinner! I was looking for easy finger food that was easy to make, was a little salty and still looked great on a table. Enter, the pimento cheese pinwheels. Check out the easiest “fancy” recipe below.

PIMENTO CHEESE PINWHEELS

Ingredients

  • 1 Tube Crescent Rolls
  • 8 oz. Pimento Cheese Spread (or jalapeno version)
  • Fresh Cracked Black Pepper

Instructions

  • Preheat oven to 375 degrees.
  • Open crescent rolls and unroll into a single sheet. You used to be able to just buy them as a sheet, but I haven’t seen them in the store lately. Pinch all seams to make one solid sheet. Use your hands to even out roll to an even layer.
  • Spread pimento cheese in a thin layer all the way to the edge closest to you and sides. Leave about a half inch at the far end of the sheet. You can use store-bought pimento cheese, jalapeno pimento cheese or my homemade version: https://knifeandforkliving.com/2016/05/27/pimento-cheese-dip-and-blt-dip/
  • Starting with edge closest to you, roll crescent sheet tightly. Put into fridge for 15-30 minutes to firm up.
  • Remove roll from fridge. Using a sharp serrated knife, slice thinly – about 1/2″ slices.
  • Place each slice on a parchment-lined baking sheet about an inch apart. Sprinkle slices with fresh cracked black pepper – more or less to taste.
  • Bake 8-10 minutes until edges are golden brown.
  • Serve immediately or store for up to 24 hours in an air-tight container before serving.

These salty/spicy snacks are super easy and go great with your favorite cocktail! While not a ton of effort, you may be short on time for the big game or other event. Bake them in the morning or even the day before. Anything longer than that and the texture changed and they’re just not as good. Either way, dig in!

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