Delicious and flaky puffs made with Pillsbury Crescent Dinner Rolls and stuffed with a potatoes, bacon, and cheese mixture.
Hi, everyone! Happy Sunday!!
Did you know that it’s almost time for us to think about that Game Day Menu? YAY!! I can live on appetizers therefore I don’t mind one bit when it comes to preparing a menu for Game Day.
By the wayz… Anyone know if DA BEARS are headed to the Super Bowl? Anyone?!
So I’m bringing you this recipe for Loaded Potato Pinwheels aaaalllll the way from chilly Minnesota! This recipe, my lovelies, is in fact the million-dollar recipe. Let me tell ya… At the 46th Pillsbury Bake-Off Contest, a woman created this recipe and she won a million dollars!! Isn’t that incredible?!
During our visit at the General Mills Headquarters, my dear friend, Joan, from Chocolate Chocolate and More, and I had the chance to make the million-dollar recipe in their Kitchens.
We had tons of fun hanging out, baking, and chatting with their Food Editors and Kitchen Experts. We even took a tour of their prop rooms and caught up with their wonderful photographers. Actually, I think the people at Pillsbury are kinda all sorts of awesome. Very humble and incredibly inviting. The coordinator, Jess, and her team were super nice, super cute, and suuuuuuper talented!
If you can remember, I also made those delicious Rocky Road White Chocolate Chip Peppermint Sugar Cookies while I was up there. I polished those off as soon as I took them back to my hotel room. It was me, the Real Housewives reruns, and mah cookies!
I admit that I really wished I was alone when these pinwheels came out of the oven. They really are amazing. And if you have been hanging out with me for a bit of time, you know that I love Loaded-Potato-Anything. We’ve got Loaded Baked Potato Rounds, Loaded Baked Potato Bites, and Loaded Baked Potato Casserole. You can say I’m obsessed – it’s okay.
While at General Mills, we also had a chance to attend a Food Photography Workshop. I had the pleasure of meeting a very talented food stylist, as well as a super fantastic food photographer. I had a blast those couple of hours that I was with them. And their tips are awesome!
The one thing that stuck with me was making fake condensation. You take some light corn syrup, mix it with some water, and spritz it onto your glass or bottle. Tada! Genius!
Another great tip was how to cut brownies. First and foremost, your ruler is your BFF. The toothpicks are your next BFF. Also, cut the edges and eat ‘em – then you can go ahead and cut it into brownie bars. According to the stylist, each brownie should be about 1-1/2 inches wide. Mark it with said toothpicks. Works beautifully!
But you, my friend, need to pop open that tube of Pillsbury Crescent Dinner Rolls, or the Pillsbury Refrigerated Seamless Dough, and start working on this recipe. I dare you not to eat the entire pan as soon as they come out of the oven! They are delicious and so satisfying, your family and friends are going to ask you to make them again and again.
- 1 bag (11.8 ounces) Green Giant Steamers frozen backyard grilled potatoes
- 1-1/4 cups finely shredded sharp Cheddar Cheese
- ½ cup cooked real bacon bits, divided
- 3 tablespoons milk
- 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or
- 1 can (8 ounces) Pillsbury refrigerated crescent dinner rolls
- ⅓ cup sour cream
- 2 tablespoons finely chopped green onion tops
- Preheat oven to 350.
- Line two baking sheets with foil and lightly grease with cooking spray.
- Microwave frozen potatoes 3 to 4 minutes to thaw.
- Transfer potatoes to a mixing bowl and, using a fork, mash potatoes leaving some small chunks.
- Stir in cheese, ⅓ cup of bacon bits, and the milk; stir until well blended.
- If using crescent dough sheet, unroll dough on cutting board; press into 14x8-inch rectangle. If using crescent dinner rolls, unroll dough on cutting board, press into 14x8-inch rectangle, firmly pressing perforation to seal. Make sure they are well sealed.
- Cut into 2 rectangles, 14x4-inches each.
- Spread half of the potato mixture on one rectangle to within ¼-inch of long edges.
- Starting at one long side, tightly roll up dough; pinch seams to seal.
- Cut roll into 14 slices.
- Place slices, cut side up, on prepared baking sheets.
- Bake 17 to 21 minutes, or until golden brown.
- Immediately remove from cookie sheets to serving plate.
- Top each pinwheel with sour cream, remaining bacon bits and the green onions.
- Serve warm.
Thank you Pillsbury for the opportunity to make these incredible Loaded Potato Pinwheels in the Kitchens at General Mills!