Bacon Cheddar Pinwheels

Bacon Cheddar Pinwheels

"In New Franklin, Missouri, Marlene Wyatt bakes up these fast flaky rolls that are perfect any time of the day. 'Try them with scrambled eggs at breakfast or with potato soup at lunch,' she recommends. 'Our family also enjoys them with a little butter as a snack.'"
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30 m servings
Serving size has been adjusted!
Original recipe yields 15 servings

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  1. In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese.
  2. Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450 degrees F for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.

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This was really yummy! To save time and make things easier I used the hormel real bacon bits instead of taking the the time to brown the 1/2 pound of bacon. My son and husband both enjoyed.

I agree that these are kind of dry. I ended up brushing them with butter, but even then they were crumbly and hard to eat. A great idea, though...I will try with a different dough!

A bit dry and doughy.

Made with Johnsonville sausage.. tasty. Agree it was a bit dry.

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