Grilled Fish And Bacon Pinwheels Recipes

STEAK PINWHEELS STUFFED WITH SPINACH AND BACON

Steps:

• In a large skillet cook bacon just until done but not crisp.
• Drain on paper towels.
• Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.
• Repeat on second side.
• Place steak between 2 pieces of plastic wrap.
• Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle; remove plastic wrap Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top.
• Arrange the bacon lengthwise on the steak.
• In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt.
• Spread the spinach mixture over the bacon.
• Roll up meat from a short side.
• Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end.
• Cut between toothpicks into eight 1-inch slices.
• Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed.
• Makes 4 servings.
• To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers.
• Remove wooden toothpicks.
• Place pinwheels on the rack of an uncovered grill.
• Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.
• Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan.
• Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once.
• Remove toothpicks.
• To Freeze Two: Place two pinwheels into each of 2 individual freezer containers.
• Seal, label, and freeze for up to 3 months.
• To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator.
• Cook according to the directions above.

GRILLED FISH AND BACON PINWHEELS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut cobia fillets into long strips about 1/2-inch thick and 18-inches long.
• Place a strip of bacon atop each strip of fish. Starting at one end, begin to roll the layered strips into a flat coil like a pinwheel or the classic-style lollipop. Thread onto metal skewers to keep together.
• Cook on preheated grill, basting with barbecue sauce, until the fish is firm and flaky and the bacon is cooked through, about 5 minutes per side.

GRILLED STEAK AND BACON PINWHEELS

Steps:

• Pound steak until it is uniformly 1/2 inch thick.
• Use meat tenderizer as directed on label.
• Cook bacon until almost done, but NOT CRISP.
• Sprinkle meat with pepper, garlic salt and kosher salt.
• Score steak diagonally making diamond shaped cuts.
• Turn steak, scored side down.
• Place bacon strips lengthwise on steak.
• Sprinkle with parsley.
• Starting at narrow end, roll up steak, jelly-roll style.
• Skewer with wooden sticks at 1 inch intervals.
• Cut into 8 inch slices with serrated knife.
• At this point, you can refrigerate until ready to grill.
• Grill 15 minutes, over medium coals, turning once, or until desired doneness.

GRILLED FISH AND BACON PINWHEELS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut cobia fillets into long strips about 1/2-inch thick and 18-inches long.
• Place a strip of bacon atop each strip of fish. Starting at one end, begin to roll the layered strips into a flat coil like a pinwheel or the classic-style lollipop. Thread onto metal skewers to keep together.
• Cook on preheated grill, basting with barbecue sauce, until the fish is firm and flaky and the bacon is cooked through, about 5 minutes per side.

GRILLED STEAK PINWHEELS

Steps:

• Flatten steaks to 1/4-in. In a large bowl, combine the bacon, mushrooms, onions, basil and chives; spread evenly over steaks. , Roll the meat up and secure with skewers or toothpicks. Cut each roll into 1/2- to 3/4-in. slices and secure with a toothpick., Grill over medium-hot heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove toothpicks.

CANADIAN BACON-PINEAPPLE PINWHEELS

Steps:

• Heat oven to 375°. Spray cookie sheet with cooking spray. Stir Bisquick mix and milk until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 15x10-inch rectangle. Layer pineapple, bacon and cheese on rectangle to within 1 inch of edges. Fold in each 10-inch side of rectangle 1 inch. Beginning at 15-inch side, tightly roll up rectangle; pinch edge into roll to seal. Cut into 12 slices. Place on cookie sheet.
• Bake 16 to 18 minutes or until light golden and cheese is melted. Mix butter and garlic powder; brush over warm pinwheels. Serve with spaghetti sauce.

BACON-CHEDDAR-RANCH PINWHEELS

Steps:

• In large bowl, beat all ingredients except tortillas with electric mixer on medium speed until well mixed.
• Divide mixture evenly among tortillas, spreading evenly.
• Tightly roll up tortillas.
• Cut into 1/2-inch slices, and serve.

BACON PINWHEELS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small bowl, beat cream cheese and mayonnaise until smooth. Add the mushrooms, garlic powder and bacon. , Separate crescent dough into four rectangles; seal perforations. Spread cream cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices. , Place slices cut side down on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.