It is the greatest time of the year once again, COLLEGE FOOTBALL IS BACK! In my opinion, there is no better way to spend a Saturday than with great friends, good food and college football.
In honor of today being the first day of the season (even though my Tennessee Vols don’t play until Monday) I wanted to share one of my favorite game day snacks. It’s my husbands most popular request and gets eaten minutes after I take them take out of the oven. (Seriously, the timer goes off and as soon as I take them out of the oven there’s a line of hungry football fans behind me. I’m lucky if I am able to get them onto a plate and over to the snacking table before they are all gone.)
It’s a super simple recipe you can just throw together in a few minutes but it’s a crowd-pleaser.
All you need is a roll of Pillsbury Crescents©, cream cheese at room temperature, cheddar cheese, bacon, jalapenos (fresh or pickled), and some parchment paper.
Cover a cutting board with parchment paper and unroll the crescents and pinch all the seams together so it is one seamless rectangle.
Spread cream cheese over the dough until fully covered. Then sprinkle with shredded cheddar cheese.
Cook and crumble bacon. Sprinkle bacon bits over the cheddar cheese (you can use store bought bacon bits as well if you already have those on hand or are in a time crunch).
Remove seeds and dice jalapenos. Sprinkle these over the cheddar cheese and bacon. Robert prefers pickled but you could dice fresh jalapenos instead, depending on your preference.
Start gently rolling the dough trapping the cheese, bacon and jalapenos in the middle. Roll until you have a log.
Place the log into the fridge for about 15 minutes, until dough is stiffer and easier to cut. If you try and cut the dough while it’s at room temperature or warm, it will be sticky and more prone to tear/rip while cutting.
Use a bread knife and cut the log, creating individual pinwheels, about 1/2 an inch thick each.
Bake in the oven for about 12-15 minutes, or until golden brown. They are good both warm and cold, but I prefer to serve them warm and fresh out of the oven.
Jalapeno Popper Pinwheels 1 can Pillsbury Crescents© 4 oz cream cheese 1 cup cheddar cheese 4 slices of bacon 1/3 cup chopped jalapeno (fresh or pickled) 1. Cover a cutting board or baking sheet with parchment paper and unroll croissants and press all perforations together to make one seamless rectangle 2. Spread cream cheese over dough 3. Sprinkle cheddar cheese over cream cheese 4. Cook and crumble bacon. Sprinkle over cheddar cheese. 5. Remove seeds and dice jalapenos. Sprinkle over cheese and bacon. 6. Roll up the dough to create a log 7. Refrigerate about 15 minutes, or until dough becomes stiffer. 8. Cut into 1/2 inch slices 9. Place on a ungreased cookie sheet and bake at 375°F for about 15 minutes, or until golden brown