Recipe courtesy of Paula Deen

Bacon Pinwheels

Name: Bacon Pinwheels
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 18 to 20 appetizer servings
Ingredients: 1/4 cup cornmeal; Olive oil; Half a 17.3-ounce package frozen puff pastry, thawed; 1 teaspoon Dijon mustard; Half a 6.5-ounce container spreadable light cheese with herbs; 1 cup crumbled cooked bacon

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 18 to 20 appetizer servings

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Ingredients

1/4 cup cornmeal

Olive oil

Half a 17.3-ounce package frozen puff pastry, thawed

1 teaspoon Dijon mustard

Half a 6.5-ounce container spreadable light cheese with herbs

1 cup crumbled cooked bacon

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
On a clean, flat surface, sprinkle some cornmeal. Unfold the pastry on the cornmeal. Spread the mustard lightly over the dough, leaving a 1/2-inch border around the sides. Spread the cheese over the mustard. Sprinkle with the bacon. Roll up the pastry, jelly-roll fashion, and slice into 1/2-inch pieces. Place the pinwheels, cut-side down, 2 inches apart on the prepared baking sheet. Brush each pinwheel with olive oil. Bake until they are golden brown, 12 to 15 minutes. Serve warm.