Bacon Ranch Phyllo Pinwheel Recipe 445

Steps:

• Thaw one roll of fillo, following thawing instructions on package. Preheat oven to 400°F. In a medium mixing bowl, combine the cream cheese, bacon, cheese and ranch dressing. Mix thoroughly. Open the fillo and cover the sheets with a damp towel or plastic wrap to prevent drying out. Place one sheet of fillo on cutting surface and lightly coat with cooking spray. Repeat with nine more sheets of fillo, but do not spray the top layer of fillo. Spread cream cheese mixture evenly over the layered fillo. Starting with the long side of the fillo, begin rolling the pinwheel tightly. Spray the last quarter inch border of fillo to seal the seam. Cut the pinwheels into ¼ - ½ inch segments and arrange on a baking tray. Coat the outside of the pinwheels with cooking spray. Reroll unused sheets and follow storing instructions on package. Bake for 10 to 12 minutes. Tips: Pinwheel rolls can be wrapped in plastic and frozen prior to baking. To serve, unwrap, cut and bake following baking instructions. Brush outside of the pinwheels with egg wash to improve browning.

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
• In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
• Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.
• Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
• Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm.

Steps:

• Preheat oven to 375°. In a small bowl, mix cream cheese, onion and milk until blended. On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal., Spread with cream cheese mixture; sprinkle with bacon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. Place on ungreased baking sheets, cut side down., Bake 12-15 minutes or until golden brown. Refrigerate leftovers.

Steps:

• In large bowl, beat all ingredients except tortillas with electric mixer on medium speed until well mixed.
• Divide mixture evenly among tortillas, spreading evenly.
• Tightly roll up tortillas.
• Cut into 1/2-inch slices, and serve.