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!

Pimento Cheese Dip and BLT Dip

Memorial Day Weekend is always a blast whether you’re cooking out at home, sitting by the pool or camping with family – like we are this weekend!  There’s plenty of time to eat healthy all year long, so take the holiday opportunity to dive into these fantastic dips.  They are both fatty, decadent and will absolutely make you a hit at any party you pop in on!

IMG_1550

PIMENTO CHEESE DIP

Ingredients

  • 1 Lb Block Sharp Cheddar Cheese
  • 1 Cup Mayonnaise
  • 1 4 Oz Jar Pimentos

Directions

  • Use the largest holes on a box grater and shred cheddar cheese.  DO NOT buy shredded cheese.  The anti-caking agent and shape will not give you the right taste or consistency.
  • In a bowl, mix together shredded cheese, mayonnaise and drained pimentos.
  • This dip tastes best if you let it chill for at least 2 hours.

Serve this dip with your favorite crackers, crusty bread, celery or other veggies.  It is also delicious on top of a burger or as the filling for a grilled cheese!

IMG_1552

BLT DIP

Ingredients

  • 2 Lbs Hickory Smoked Bacon
  • 16 Oz Sour Cream
  • 16 Oz Mayonnaise
  • 2 Large Ripe Tomatoes

Directions

  • Dice bacon into small pieces and render until brown and crispy in a non-stick pan.  DO NOT use thick cut bacon here as it doesn’t provide the right consistency.  Cutting the bacon raw and then rendering makes it really easy vs. frying strips and then crumbling.
  • Remove bacon from grease and drain on paper towels.  Allow to cool completely.
  • In a mixing bowl, combine mayonnaise and sour cream.
  • Seed and cut tomatoes into 1/2-inch dice.  Add to mayo mixture.
  • Stir in cooled bacon pieces and allow to chill for 2 hours before serving.

OK, so there’s no lettuce, but BLT is what we’ve always called this dip!  It’s fantastic with Fritos, Triscuits or butter crackers.  Any way you try it, you’ll love it…and your friends/family will love you for bringing it!  Happy Memorial Day all!