Bacon Cheddar Pinwheels Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 20 slices white sandwich bread / one loaf
1 can Eagle Brand sweetened condensed milk
1/4 c. spicy brown mustard
1 tsp. Worcestershire sauce
2 lbs. sliced bacon
2 c. (8 oz.) shredded sharp Cheddar cheese
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Directions: |
Directions:Line kitchen counter-top with 4 separate aluminium foil strips 1 1/2 feet long.
Place parchment paper over the 4 aluminium foil strips.
Place 1/2 lb of bacon on each sheet of parchment. The bacon strips should be slightly overlapping and in a rectangular shape.
Place bread completely over the 4 rectangles of bacon. (You may need to rip pieces off one slice of bread and fill in any holes at the corners.)
Roll out bread with a rolling pin or press it down flat with your hands. Repeat for the other three rectangles.
In a bowl, mix together the sweetened condensed milk, mustard and Worcestershire sauce.
Spread 1/4 of the mixture over each rectangle.
Sprinkle 1/4 of the cheese on each rectangle.
Roll the rectangles - 'jelly roll style' beginning with the narrow end.
Use the parchment to help squeeze the beginning of each roll.
You want it to be tight.
The bacon will be on the outside of the roll if done properly.
Once all of the rectangles are rolled, wrap the parchment paper around the completed log. Then, the aluminum foil.
Freeze the logs.
When ready to use, allow the log to thaw for a good 1/2 hour before slicing.
Slice the log into 1/4 - 1/2 inch pieces.
Preheat oven to 375º. Bake the slices about 15 minutes and turn the pinwheels over. Continue to bake another 10 min or until bacon is cooked.
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Personal
Notes: |
Personal
Notes: This recipe makes 4 log rolls (about 1 foot long) which can be frozen up to 6 months.
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