Since the , I have been absolutely obsessed with the Pillsbury loaded potato pinwheels which were the winner’s incredible creation, and I figured I needed to post these right away so you could make them for the Super Bowl tomorrow. I have dreamed about those pinwheels and you should too!
When I attended the in December, I immediately volunteered to make these! I was once again reunited with heaven! So my partner in crime Tonia and I got started. We couldn’t believe how simple the recipe was for the Pillsbury loaded potato pinwheels.
It only has a few ingredients like frozen steamed potatoes, shredded cheese, bacon bits and of course Pillsbury crescent rolls. We mixed all the ingredients together and began the rolling process which ends with cutting the roll into slices like the above picture.
We baked them off and decorated them with sour cream and the remaining green onion tops and bacon bits and I gotta say these were the fave of the day. These went fast!
While my fellow bloggers (P.S. don’t you just love this picture Jocelyn took of our little baking group?) also made some incredible apps as well, these loaded potato pinwheels won the prize for best at show.
And I guarantee you that they will win again if you serve them tomorrow at your Super Bowl Party![amd-zlrecipe-recipe:71]
The perfect game day recipe with ingredient you already have.
- 1 bag Green Giant Seasoned Steamers frozen backyard grilled potatoes
- OR1 1/2 cups baked, mashed potato
- 3 tablespoon milk
- 1 1/4 cups 5-oz sharp cheddar cheese
- 1/2 cup very finely chopped bacon divided
- 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
- 1/2 cup sour cream
- 2 tablespoon finely chopped green onion tops or chives
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Microwave potatoes according to package directions. Cool to room temperature, add in milk then mash with a fork until fluffy (or add milk to baked potatoes, if using). Stir in cheese and 1/3 cup bacon.
- Roll out dough sheet on a lightly floured surface and press into a 14×8-inch rectangle. Cut rectangle in half to make two sheets that are 14×4-inches each.
- Spread half of the potato mixture onto one of the dough rectangles, spreading it into an even layer that comes to within 1/4-inch of the sides of the dough. Starting on a long side, tightly roll the dough into a log. Cut into 14 slices and arrange cut side up on prepared baking sheet.
- Repeat with remaining dough and filling.
- Bake for about 17-20 minutes, or until deep golden brown and slightly crisp.
- Transfer to a wire rack to cool slightly. Top each with a dab of sour cream and sprinkle with chives and remaining bacon bits. Serve warm.