It happened again… with all of the chaos of the holidays you completely forgot about making the dish for the party tonight! Instead of dropping by the store for that container of cookies again, whip up these cheddar bacon and broccoli pinwheels. They’re quick, easy, and a sure-fire crowd pleaser!
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Looking for a super easy and totally tasty appetizer for your next pot luck? Check out these delicious cheddar bacon and broccoli pinwheels! Click To Tweet
I’ve totally been there more times than I care to admit. I’m crazy organized with my lists and planners but somehow, the big family Christmas pot luck falls through the cracks. It’s not that I forget about the event, only the cooking of the dish.
Then I run out of time and pick up something pre-made at the grocery store on the way there. I don’t know what it is about this particular task but I never seem to stick it in my brain. This year, I’m totally ready with these delicious cheddar bacon and broccoli pinwheels.
Luckily, they’re so easy to make, even if you’re not prepared (like I usually am not) you can easily whip up a batch to take with you. Even better? Everyone will absolutely love them!
Cheddar Bacon and Broccoli Pinwheels Ingredients
- 1.5 Cups Fresh Broccoli Florets
- 8 oz. Light Sour Cream
- 2.5 oz. Real Bacon Bits
- 1 Cup Shredded Mild Cheddar Cheese
- Pinch of Salt and Black Pepper
- 2 Cans Crescent Rolls
First, preheat your oven to 350° Fahrenheit and line a baking sheet with parchment paper. Set your baking sheet aside.
Next, coarsely chop your broccoli florets and toss into a medium-sized mixing bowl.
Add your sour cream, bacon bits, and shredded cheese to the mixing bowl and fold with a spatula until well-combined.
Then add in a pinch of salt and pepper and fold into the mixture. Set mixture aside.
On a separate piece of parchment paper (or other non-stick surface) roll out one can of crescent rolls dough.
Next, pinch the seams of the crescent dough together so that there are no seams.
Spread half of your sour cream mixture in an even layer on your crescent dough.
Then roll your dough up starting with the long edge closest to you.
Next, cut your rolled dough into 1/4 to 1/2 inch wide sections.
Repeat steps 5 through 9 with your second can of crescent dough.
Place your dough rolls on the parchment-lined baking sheet 2 inches apart.
Bake for 13 minutes.
Allow your pinwheels to cool on the baking sheet for 2 minutes and then transfer them to a cooling rack. This keeps them from falling apart when you transfer them to the rack.
Serving Size: 1 Pinwheel
Amount Per Serving: Calories: 66
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