Pinwheels are as simple to make as a pre-Thanksgiving dinner appetizer as they are for your guests to pop in their mouths. Besides being simple, one of the best parts about making pinwheels is the ability to fill them with whatever you wish. I created these the other day for a party based on what I had on hand. You can sub in and out to suit your own tastes. I guarantee your guests will love these pop in your mouth bites.
1 roll of Crescent dough
1 cup of Butternut squash cubed
3-4 Tbsp Bacon Jam (you can find a recipe online)
1 cup shredded Smoked Gouda
1 tsp ground Sage
1 tsp Cinnamon
Preheat oven to 350 degrees
Cook the squash until it is tender. If it is fresh squash you can roast it in a 400 degree oven, you can boil it or you can stick in the microwave. If you have the frozen kind put it in the microwave until warm.
In a bowl mix together the squash, sage, cinnamon and season with salt and pepper. Unroll the crescent dough and push together the seams so that they don't fall apart.
First spread the bacon jam around the dough. Next spread the squash mixture and top with the shredded cheese.
Roll the dough lengthwise into a tube. Cut into 1/4 inch to 1/2 inch rounds. Place on a baking sheet that has either been sprayed with non-stick or covered in parchment. Bake for 12 to 17 minutes or until golden brown.
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