Breakfast Bacon Cheese Pinwheels |

Name: Breakfast Bacon Cheese Pinwheels
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Ingredients: 1 roll puff pastry, thawed but still cold; 1 cup grated cheddar cheese; 1/2 cup bacon bits; 2 tbsp slivered almonds; 1 egg; 2 tbsp milk; 1/2 cup biltong or jerky pieces instead of bacon bits; Skip almonds if using biltong

Description

Warm, flaky, and just a little indulgent, these Breakfast Bacon Cheese Pinwheels come together faster than you’d think. Perfect for a slow, overcast morning when you want something comforting but not fussy.

Ingredients

Units Scale

1 roll puff pastry, thawed but still cold
1 cup grated cheddar cheese
1/2 cup bacon bits
2 tbsp slivered almonds
1 egg
2 tbsp milk

Optional swap

1/2 cup biltong or jerky pieces instead of bacon bits
Skip almonds if using biltong

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Instructions

Preheat your oven to 375⁰F (190⁰C) and line a baking tray with parchment paper.
Let the puff pastry thaw just enough so you can unroll it without cracking, but don’t let it get too soft or it’ll be tricky to handle. Keep it on the parchment paper while working.
Sprinkle the 1 cup of grated cheddar cheese evenly over the puff pastry, leaving a small border along the edges so it doesn’t spill out too much when rolling.
Scatter over the 1/2 cup bacon bits and 2 tbsp slivered almonds. Press everything down lightly with your hands so it sticks.
Starting from the long side, roll it up tightly like a jelly roll.
Try to keep it snug; otherwise, the slices can unravel a bit later.
Wrap the roll in parchment paper and pop it into the freezer for about 15 minutes. This does help with clean slicing.
Take it out and slice into about 1-inch-thick rounds using a sharp knife. It may squish slightly; if so, just reshape it with your fingers.
In a small bowl, whisk together the 1 egg and 2 tbsp milk.
Brush each pinwheel with the egg wash for that golden finish.
Place the slices flat on your prepared tray, giving them a bit of space as they’ll puff up.
Bake at 375⁰F (190⁰C) for 20 to 25 minutes, or until golden brown and nicely crisp on the edges.
If your oven runs hot, keep an eye on it after 18 minutes.
Let them cool for a few minutes before serving; they’re very hot inside straight out of the oven.

Notes

Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes