Jeff Mauro’s Cheddar and Bacon Pinwheels | The Kitchen | Food Network

Jeff takes a classic party app to the next level by rolling savory bacon into buttery puff pastry!
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Cheddar and Bacon Pinwheels
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 40 min
Active: 15 min
Yield: 24 pinwheels

Ingredients

8 slices bacon
6 ounces cream cheese, at room temperature
6 scallions, green part only, thinly sliced
Kosher salt and freshly ground black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
All-purpose flour, for dusting
4 ounces Cheddar, grated
1 large egg

Directions

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.

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Jeff Mauro’s Cheddar and Bacon Pinwheels | The Kitchen | Food Network

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