Cheese and Sauerkraut Pinwheels

Pat Duran


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 vote
Makes 16 appetizers
15 Min
20 Min


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


1Heat 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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: German