Crescent Pinwheel Biscuits

Crescent Pinwheel Biscuits

Yield: 12-14

 

This is a wonderful, and quick! recipe for using with any dinner. You can customize how the pinwheels turn out, depending on what you put in them.

There isn't much to this recipe honestly. So I will just put the way I made these particular ones. You need: any canned crescent rolls (I think we had the Safeway brand, not sure), cheese, spaghetti sauce (or get fancy if you have marinara, but I was cooking with the sauce already), and some pizza seasoning (can use italian, or any).

Open the beautiful can of dough.

Try to unroll it like in the picture, so that you can make sure it stays one large flat piece.

Roll it out flat, but don't really worry about patting it thinner, you want the layers to keep their thickness once it's rolled up. When you have the piece flat, (I'm cheating and just working IN the same pan I'll cook them in, I didn't have counter space) press the seams together as you can see they are slightly pinched. It just helps to make sure none of the filling falls out, and you have a uniform service to work on. 

Rub a small amount of sauce (or use just butter, or leave plain) on the dough. This was probably a couple tablespoons. I plopped and didn't measure.

Add your cheese. In this case I used a shredded mexican blend (how much easier can that get?), then decided to throw in some Parmesan (from the can again), and then topped with some pizza seasoning. 

Roll it lengthwise, all the way up. As you can see, there are bits where the dough decided to be extra thin, in which case I needed to REpinch the seams shut. 

Pinch the bottom seam shut so nothing falls out, and it will hold together.

Now this step is up to you. Cut the pieces however thick you want them. I was doing mine about 3/4" to 1" thick. I like them to plump up a little thicker.

Now place them in your pan (you can spray it, but I went nah, then ended up having to scrape them off--a VERY light coating of oil will do the trick, but these are pretty oily already so be careful) about an inch and a half apart. You can see where I used the ends between some bigger pieces since I ended up with about 14 pieces, rather than normal 12 I get.

I'm using this picture as an example of what you'll notice. When you first do them, and roll them up, you'll notice that they may seem VERY loose and falling apart like the picture above. Don't worry about it. They thicken when they cook, so they'll merge just fine. If they look clumsy, they'll fix themselves.

Cook them per the instructions on the back of the can. I don't even remember what mine were. I think it was 375* for 10-15 minutes, but don't quote me on that. I was already cooking chicken parmesan (I forgot the parmesan) in the oven, so I just threw their pan in next to that chicken pan.

Pull them out of the oven and let cool. You can see above how they all corrected themselves pretty much. They filled in, and the tipply topply one above, leaked down because of the weight, but the pinwheel is still intact. Easy peasey cooking for you.

Plate them up and eat! Enjoy!!

P.S. They won't last long.

If you try them, let me know in the comments below!