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Applewood Bacon Pinwheels

  • Makes 20 pieces

  • 8 Sheets Phyllo Dough
  • (available in the freezer section)
  • 10 Adams Reserve Cheddar, slices
  • 3 Bacon slices, fully cooked & chopped
  • 3 T Butter, melted
  • 2 T Parsley, chopped
  • 1/4 T Black Pepper

Thaw the phyllo dough and lay out flat. Cover with a damp towel while working. With a pastry brush, brush butter between four sheets of phyllo. Working from the long side of the dough, cover the bottom two thirds with the 5 slices of cheese. Sprinkle on half of the bacon, parsley & pepper. Beginning at the bottom of the dough (the end covered with cheese) roll the dough tightly onto itself. Continue until you have rolled the dough into a tight log. Repeat with the remaining ingredients. Preheat the oven to 375F. Cut the logs into 1/4 slices; lay them out on a parchment lined cookie sheet. Bake for approximately 15 minutes or until deep golden brown, cool and serve at room temperature.