Bacon Cheddar Pinwheel Appetizers Recipe
Ingredients
3/4 cup all-purpose flour
2 ounces Cheddar cheese, shredded
2 teaspoons each imitation bacon bits, crushed, and onion flakes, reconstituted
1/8 teaspoon each salt and ground red pepper
2 tablespoons plus
2 teaspoons margarine
1/4 cup plain low-fat yogurt
2 tablespoons each Dijon-style mustard and chopped fresh parsley or chives
1 tablespoon plus
1 teaspoon grated Parmesan cheese
Directions
In small mixing bowl combine flour, Cheddar cheese, bacon bits, onion flakes, salt, and pepper.
With pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal; add yogurt and mix thoroughly.
Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
Between two sheets of wax paper roll dough, forming a rectangle about 1/8-inch thick.
Spread mustard over dough and sprinkle with parsley (or chives), then roll up jelly-roll fashion; wrap in plastic wrap and freeze until dough slices easily, about 30 minutes.
Preheat oven to 400°F.
Cut rolled dough into 1/4-inch-thick pin-wheels; place on parchment-lined or nonstick baking sheet.
Sprinkle each pinwheel with an equal amount of Parmesan cheese and bake until lightly browned, about 15 minutes.
With pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal; add yogurt and mix thoroughly.
Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
Between two sheets of wax paper roll dough, forming a rectangle about 1/8-inch thick.
Spread mustard over dough and sprinkle with parsley (or chives), then roll up jelly-roll fashion; wrap in plastic wrap and freeze until dough slices easily, about 30 minutes.
Preheat oven to 400°F.
Cut rolled dough into 1/4-inch-thick pin-wheels; place on parchment-lined or nonstick baking sheet.
Sprinkle each pinwheel with an equal amount of Parmesan cheese and bake until lightly browned, about 15 minutes.
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