Apple Cheddar Pinwheels Recipes

APPLE BUTTER AND CHEDDAR PINWHEELS

Steps:

• Spread 2 tablespoons apple butter on each tortilla. Grate the apple (with the skin) on the large holes of a box grater taking care not to grate the seeds and core (you should have about 1 cup grated apple). Divide the grated apple between the tortillas, pressing it gently into the apple butter to anchor it.
• Lay 1 ounce turkey and 2 halved cheese slices over each tortilla. Roll the tortillas up tightly.
• Melt the butter in a large nonstick skillet over medium heat. Add the wraps, seam side down, and cook until lightly toasted and the seam holds together, 1 to 2 minutes. Use tongs to flip and continue cooking until toasted, 1 to 2 minutes longer. Transfer the wraps to a cutting board and slice them into 1-inch pinwheels with a serrated knife.

QUICK TORTILLA PINWHEELS

Steps:

• Combine the first 6 ingredients in a bowl. Spread on 1 side of each tortilla and roll up tightly. Cover and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce.

PINWHEEL APPLE COBBLER

Steps:

• Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven to melt. In 2-quart saucepan, mix sugar and water. Heat over medium heat, stirring frequently, until sugar dissolves. Set aside.
• Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture looks like coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from side of bowl.
• On lightly floured surface, knead dough just until smooth. Roll out dough to 12x10x1/4-inch rectangle.
• In medium bowl, gently stir apples and cinnamon until coated. Sprinkle apples evenly over dough. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices, each about 1/2 inch thick. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like too much liquid, but crust will absorb it.)
• Bake 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.

APPLE CHEDDAR PINWHEELS RECIPE

Steps:

• In a skillet, melt the butter over medium heat and sautée the chopped onions for a few minutes or until soft.
• Add the chopped apples, and continue sautéing for 5-10 minutes or until the onions and apples are translucent and soft.
• Remove from the heat and stir in the salt and thyme. (NOTE: dried thyme has a very strong flavor in my opinion, so I find 1/4 of a tsp is perfect if you don't want it to overwhelm the flavor of the pinwheels. But, If you are a big thyme fan, you can add up to 1/2 tsp)
• While the apple mixture is cooling, open the crescent dough sheet onto a clean surface, and then spread the apple mixture evenly over the dough.
• Sprinkle the top with grated cheddar cheese.
• With the long side of the dough facing you (you want the roll to be long, not short and fat), roll the dough around the mixture.
• Wrap it in plastic wrap and place it in the freezer for about 30 minutes (or in the refrigerator if you are prepping this the day before). The colder the role, the easier it is to cut without falling apart.
• Preheat your oven to 450 degrees and line two baking sheets with parchment paper or non-stick foil.
• Carefully cut the roll into 1/2 inch slices and arrange them on your baking sheets.
• Bake for 8-12 minutes or until the crescent dough starts to turn golden brown.

CHEDDAR AND BACON PINWHEELS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
• In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
• Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.
• Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
• Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm.

APPLE PINWHEELS

Steps:

• In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved. Set aside., Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. , Combine the apples, pie spice and remaining sugar; sprinkle over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. rolls; place in a greased 13-in. x 9-in. x 1-in. baking dish. Pour syrup over rolls., Bake at 350° for 20-25 minutes or until golden brown. Serve warm.