Pimento Cheese Pinwheels
Pimento Cheese Pinwheels. Easy and cheesy! These baked pinwheels loaded up with a creamy pimento cheese are sure to be a hit!!
Servings: 18
Ingredients
- 16 ounces Borden® Shredded Cheese Triple Cheddar, or any mixture of sharp, mild cheddar, jack
- 4 ounces cream cheese softened
- ⅓ cup mayonnaise
- 4 ounces diced pimentos drained
- ½ teaspoon salt
- ¼ teaspoon black ground pepper
- 1 large egg
- 2 tablespoons water
- 2 sheets puff pastry thawed
Instructions
- Preheat oven to 350℉. Line a large baking sheet with a silicone baking mat or parchment paper, set aside.
- In a medium size bowl combine the shredded cheese with the softened cream cheese and mayonnaise. Stir together to create a consistent texture.
- Add the diced pimentos, salt, pepper and stir.
- In a small bowl add the egg and water. Whisk to combine.
- Brush the egg wash over the top of the puff pastry. Spoon pimento cheese mixture on top. Spread it out into a consistent layer.
- Carefully roll the puff pastry to create a roll. Gently slice the roll into 1-inch long sections using a sharp knife.
- Lay onto the prepared baking sheet. Make sure to not crowd the rolls or they will stick to each other while baking. On a half sheet size baking pan, I can get 9 rolls.
- Bake for 20 minutes, rolls will be golden, and cheese will be bubbly.
- Allow to cool for about 5 minutes then remove from the pan.
Notes
The longer the puff pastry defrosts, the softer the dough becomes, and it will spread more during baking. I remove the puff pastry and warm in the microwave for 10-15 seconds then use it. Or just set out to warm at room temperature for about 15 minutes.
Nutrition
Serving: 1 | Calories: 299kcal | Carbohydrates: 13g | Protein: 9g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 318mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 5mg | Calcium: 198mg | Iron: 1mg