Pumpkin Crescent Pinwheel Appetizers
Light and flaky appetizer pinwheels filled with pumpkin, cream cheese, bacon, and sage filling.
Servings: 48 servings
Calories: 87kcal
Equipment
- paper towels
Ingredients
- 1 pound bacon cooked, drained, and crumbled
- 1 package (8 ounces) cream cheese, softened
- 1 can (15 ounces) pure pumpkin purée
- 2 tablespoons chopped fresh sage
- 2 pop tubes crescent rolls pressed flat without perforations
- 2 teaspoons garlic powder
- ½ cup grated Parmesan cheese
Instructions
- In a large bowl, combine all the ingredients (except for the crescent dough) and stir until smooth and creamy.
- Open the crescent dough tubes and press the perforations together to form rectangles. *Note - crescent sheets (without perforations) may also be used.
- Divide the pumpkin cream cheese mixture evenly between the crescent rectangles and spread the mixture evenly over each.
- Evenly roll each pumpkin crescent dough into pinwheels, widthwise, making sure the seam remains on the bottom.
- Place the logs in the freezer for 20 minutes to firm.
- Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius)
- Once firm, slice the crescent pumpkin pinwheel logs into ½" slices and place the slices on parchment-lined baking sheets.
- Bake the pinwheels in the preheated oven for 20-25 minutes or until they're golden brown.
- Serve hot, warm, or at room temperature.
Video
Notes
Store the baked pinwheels in an airtight container in the refrigerator for up to 5 days.
To reheat, place on a baking sheet in a 350-degree oven or toaster oven for 5-7 minutes for maximum crispness.
Pinwheels may be frozen in an airtight container for up to 2 months. Thaw, reheat, serve.
Nutrition
Serving: 1serving | Calories: 87kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 221mg | Sugar: 1g