Choose your own adventure based on whats in your fridge with these festive pinwheels! Pick your favorite flavor combo, or grab 3 canisters of crescent roll dough and make them all.
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Ingredients
- 1 canister crescent roll dough
- Pesto Mozzarella: ½ cup Bowery pesto + ½ cup torn fresh mozzarella
- Spinach Artichoke: 1 cup leftover Bowery Spinach artichoke dip + ½ cup torn fresh mozzarella
- Cilantro Lime: 2 teaspoons Tajín + ¼ cup grated cotija cheese + ½ cup torn Bowery Cilantro + ½ cup torn fresh mozzarella
- 1 egg
- Crackers and crudité, for serving
Preparation
- On a cutting board, roll out crescent roll dough so it lays flat. Pinch together exposed seams so you have one continuous piece of dough.
- For Pesto Pinwheels: spread the Bowery pesto edge to edge on the crescent roll dough, then scatter mozzarella evenly on top. For Spinach Artichoke Pinwheels: spread the Bowery Spinach artichoke dip edge to edge on the crescent roll, then scatter mozzarella evenly on top. For Cilantro Lime Pinwheels: sprinkle the dough evenly with Tajín, followed by the cotija cheese and cilantro; scatter with mozzarella evenly on top.
- Once you have topped your dough, roll it via the long side into a log, tucking the open end under the roll. Place in the fridge for at least 30 minutes.
- Preheat oven to 375. Grease a baking sheet or line with parchment.
- Remove your log/s from the fridge, and place back on the cutting board if you didn’t put them in the fridge on it. Using a serrated knife, cut the log into 1.5-2 inch thick rounds (8-10 total per log). Place the rounds cut side up on your prepared baking sheet, at least 1 inch apart.
- Whisk together the egg with 1 tablespoon water. Use a pastry brush or your fingers to brush the tops and sides of the rolls with egg wash.
- Bake for 15-20 minutes, or until golden brown, puffed, and fragrant. Serve hot!
Bowery Ingredients
