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cheese and sauerkraut pinwheels

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Another great Pillsbury recipe- I just love to serve these as appetizers- so quick and easy- sometimes I add chopped up corned beef or bacon before rolling these babies up. They are so good!

►
(1 rating)
yield serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For cheese and sauerkraut pinwheels

  • 8 oz
    can refrigerated crescent dinner rolls
  • 1/4 c
    chopped,drained roasted red bell peppers(from jar)
  • 1/2 c
    well drained sauerkraut
  • 1/2 c
    shredded swiss cheese
  • 1/2 c
    cooked chopped corned beef or bacon , if using
  • sprinkle of caraway seed , optional
  • 1/4 c
    melted butter

How To Make cheese and sauerkraut pinwheels

  • 1
    Heat oven to 375^. Generously grease cookie sheet (I use parchment paper too). Unroll dough into 2 long rectangles; press perforations to seal. Sprinkle each with roasted peppers to within 1/2 inch of edges. Top with sauerkraut , cheese , meat,if using; press lightly onto dough. Starting at short side of each rectangle, roll up; pinch edges to seal. With serrated knife, cut each roll into 8 slices. Place slices, cut side up , on greased paper on cookie sheet. Brush tops with melted butter and sprinkle with caraway seed,if desired. Bake at 375^ for 13 to 19 minutes or until golden brown. Immediately remove from paper. Serve warm with sour cream or ketchup if desired.
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