Myron's Mom - Great idea on the brown sugar variation - I bet that will be fantastic!!! Let me know how it turns out - I might try that next time!!!
Michelle - LOL on the temp!!! Details! Details!! So glad they turned out in the end!
Here is the bacon pinwheels recipe - I've made these over and over again - always gobbled up!!!
Freezer Mini Bacon Pinwheels
Take some time to make a batch of these little savory appetizers and freeze them for holiday entertaining.
Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes
Ingredients:
- 1 lb. loaf firm white sandwich bread (I just use store brand white bread and I have 2 loaves on hand just in case)
- 2 (8 oz.) pkgs. cream cheese, softened
- 1 tsp. garlic powder
- 1 Tbsp. dried parsley flakes
- 1/8 tsp. pepper
- 1 tsp. dried Italian seasoning
- 1 lb. smoked bacon (any flavor bacon will work - thinner strips are better if you can find them)
Preparation:
Line a baking sheet with wax or parchment paper.
Cut the crusts off bread slices. Flatten each piece with a rolling pin (this will make it easier to spread the cream cheese on)
In a medium bowl, combine cream cheese, garlic powder, parsley, pepper, and Italian seasoning. Spread an even, thin layer of the cream cheese mixture on each piece of bread. Using a pizza cutter, cut each piece into 3 rectangles. Roll each rectangle up, starting with the short side.
Cut each slice of bacon in half crosswise, and wrap a half slice of bacon around each of the bread rolls. Secure the rolls with toothpicks and arrange on prepared baking sheet. Freeze until firm. Transfer to ziploc bag for storage. The toothpicks "might" poke through so usually double bag.
Store in freezer for up to 3 months. Bake from frozen, right on the cookie sheet, at 375 degrees for 11-16 minutes until hot and browned. I've never used a rack to make these, the bread soaks up the grease for the most part!
UPDATE!!!
Assembly Advice: I find it easier to have 2 plates ready with a damp, lint free for each. I flatten two pieces of bread at a time with my rolling pin, use the pizza cutter to take the crusts off then pile onto one of the damp towels on a plate. I finish all of those and cover them up with the rest of the damp towel.
I have my cream cheese mixture ready, offset spatula is great for spreading this, and I get my bacon ready on a cutting board. Full length pieces of bacon I cut in thirds. Center cut bacon I just cut in half. Either way I cut the whole pack and then peel apart each slice and leave loose over the cutting board so each piece is easy to grab. I also fill a small bowl with toothpicks (I don't grab from the box during assembly because my hands are all bacon-y and I don't want to get germs on the rest!) AND I get my baking trays, lined with wax paper, ready for me to put the assembled pinwheels on.
Then I take out 4 pieces of bread at a time, spread with cream cheese, cut into 3rds with pizza cutter and then roll up each one. Each rolled up piece should stay together and I start putting those on the second plate lined with damp towel. I cover them up and then start with the next 4 pieces of bread.
When all rollups are assembled I start wrapping a piece of bacon around each one, sticking a toothpick through it and putting it on prepared lined baking sheet.
It sounds like a lot but this assembly line method makes it go a lot quicker for me.
I used a 16 oz pack and a 12 oz center cut pack of bacon this time and I used about a loaf and a half of bread slices ...