PINWHEELS 3 WAYS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
- For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
- Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
CINNAMON RAISIN PINWHEELS
Feather-light tea biscuit dough with swirls of cinnamon-raisin filling inside.
Provided by DONNA L.
Categories Bread
Time 38m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
- Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
- Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.
Nutrition Facts : Calories 276 calories, Carbohydrate 35 g, Cholesterol 15.2 mg, Fat 14.3 g, Fiber 1 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 363.2 mg, Sugar 14.4 g
CINNAMON PINWHEELS
Provided by Food Network Kitchen
Time 5h
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Remove half of the dough and wrap in plastic wrap. Add the cinnamon extract, cocoa powder and food coloring to the remaining dough and beat until incorporated; wrap in plastic wrap. Refrigerate both pieces of dough until firm, about 1 hour.
- Dust the dough with flour and roll out each piece on parchment paper into a 10-by-11-inch rectangle. Flip the red dough on top of the plain dough; remove the top piece of parchment and trim the edges. Sprinkle the ground cinnamon and sanding sugar on top. Starting from a short end, tightly roll up the dough, using the parchment to help; roll the log in sanding sugar. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the log crosswise 1/4 inch thick; arrange the slices about 1 1/2 inches apart on the baking sheets. Bake, switching the position of the pans halfway through, until slightly puffed and lightly golden on the bottom, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool.
CINNAMON-SUGAR PINWHEELS
Steps:
- Brush the dough with melted butter, dust it generously with cinnamon sugar, then roll it up like a jelly roll and cut it into 1/2-inch slices. Put on a baking sheet cut side down. Bake the slices in a preheated 350°F oven until golden, 15 to 18 minutes.
CINNAMON-SOUR CREAM PINWHEELS
My grandmother would make these for holidays and special occasions. Since they are my favorite cookie, she brought me some at the hospital the day my son was born in lieu of flowers. It was very much appreciated and a tasty surprise.-Laura Berlinguette, Gatineau, Quebec
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and sour cream. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate at least 2 hours or until easy to handle., In a small bowl, mix walnuts, sugar and cinnamon. On a lightly floured surface, roll each portion of dough into a 12x9-in. rectangle. Brush with egg white; sprinkle each with half of the walnut mixture. Roll up jelly-roll style, starting with a long side. Wrap in plastic and refrigerate 1 hour or overnight., Preheat oven to 350 °. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until bottoms are golden brown. Remove to wire racks to cool.
Nutrition Facts :
CINNAMON-SUGAR PINWHEELS
Enjoy these delicious pinwheels made with Bisquick® mix and filled with walnuts and currant - perfect when you want breakfast to be ready in 40 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick mix and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
- Press or roll dough into 11x8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter.
- Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
- Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Pinwheel, Sodium 290 mg, Sugar 17 g, TransFat 1 g
CHRISTMAS WALNUT RAISIN PINWHEELS
Easy and so yummy! Looks like more work than it really is. This is a favorite of our family for the holidays and looks so nice on a tray with other Christmas cookies. The number of servings will depend on how thick you slice them. Enjoy!
Provided by ugogirl
Categories Dessert
Time 35m
Yield 8-10 pinwheels
Number Of Ingredients 7
Steps:
- Thaw dough according to package directions.
- Preheat oven to 350 degrees.
- On a lightly floured surface, use a floured rolling pin to roll pastry out to an 8x12 inch rectangle.
- In a small bowl combine sugar and cinnamon; set aside.
- In a small saucepan melt butter; add raisins and walnuts, stirring until well coated.
- Spread raisin mixture evenly over pastry.
- Sprinkle cinnamon-sugar mixture evenly over raisin mixture.
- Beginning at one long edge, roll up pastry.
- Brush egg yolk on long edge to seal.
- Bake on a greased baking sheet or parchment paper for 20 to 25 minutes or until golden brown.
- Cool completely.
- Cut into 1 inch thick slices.
Nutrition Facts : Calories 335.3, Fat 22.8, SaturatedFat 7.2, Cholesterol 38.9, Sodium 119.5, Carbohydrate 31.1, Fiber 1.8, Sugar 14.1, Protein 4
CINNAMON RAISINS PINWHEELS
Make and share this Cinnamon Raisins Pinwheels recipe from Food.com.
Provided by Topher
Categories Dessert
Time 38m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Dough:.
- Combine flour, baking powder and salt in a mixing bowl.
- Cut in shortening until mixture resembles coarse meal.
- Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed.
- Turn dough out onto lightly floured surface and knead gently for 8-10 minutes.
- Roll out to a 12" square.
- Filling:.
- Gently spread shortening over dough.
- Combine brown sugar, cinnamon, and raisins and sprinkle evenly on top.
- Roll up dough like a jelly-roll and seal edge.
- Cut into about 12 -1" pieces.
- Place into greased muffin tins.
- Bake @ 425* for 14-18 minutes.
- Remove from pan and serve.
Nutrition Facts : Calories 286.3, Fat 15.2, SaturatedFat 4.1, Cholesterol 2.9, Sodium 270.9, Carbohydrate 35.6, Fiber 1.1, Sugar 16.9, Protein 3
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