Are you guys familiar with my Sausage and Cream Cheese Pinwheels? If not you guys should check those out too after you finish here. When I published that recipe they quickly became the most popular post here on the blog. I always love hearing from all the people who have tried them. It really does my heart good knowing that when they have made them for their families the recipe was a hit!
It was just one of those little things that reminded me of recipes I used to enjoy in my past. You know those days of unhealthy eating? So I had to find a way to make them better for me. The recipe was even better than I had imagined thankfully.
These little pinwheels are now a freezer staple in our home and it turns out that thousands of readers have enjoyed them just as much as we do. It just blows my mind that as of today that Sausage and Cream Cheese Pinwheel recipe has been pinned over 61,900 times!!
Thank you all for trying my recipes, you make it worth all the work it takes to keep the blog going!
For My Pinwheel Loving Readers!
When I see recipes that take off on the blog I try to make sure am listening to you guys and giving you more of the types of recipes you like. So with that in mind, I knew I had to continue on with pinwheel idea and share a couple more of my variations with you, starting with these Bacon Onion and Ranch Pinwheels. Stay tuned because I will also be sharing my Spinach and Feta pinwheels very soon!
Not only are all these delicious pinwheels great for snacks, breakfast or quick dinners, it is also September you guys. You may wonder what September would have to do with pinwheels, but just think about all those fall parties and celebrations that are on their way.
You can never have too many healthy options to take along. I promise you that even your non-diet friends and family will enjoy any of these pinwheels. These will go fast, so you may want to double them. In my opinion, nothing is better than a healthy recipe that doesn’t ruin your eating plan but tasty enough for all those family and friends.
Bacon, Onions and Ranch, Oh My!
These Bacon Onion and Ranch pinwheels are so good. But really, is it even necessary to tell you how delicious something is when it has bacon, cream cheese, and covered in pastry? Isn’t that a given? I can’t think of a single scenario where those three ingredients wouldn’t be delicious, but then again I have never had them in ice cream, lol.
Yuck, that totally sounds like a recipe from an episode of Chopped, right? Thankfully, making these Bacon Onion Ranch Pinwheels doesn’t need any secret ingredient basket or any of that racing around a scary time clock!
I hope you guys enjoy these tasty pinwheels as much as you have my Sausage and Cream Cheese recipe and don’t forget to subscribe to the blog and check back for my Spinach and Feta Pinwheels that will be out very soon!
Low Carb Ranch Season Options:
Gwen’s Next Ranch Dressing Mix
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Bacon Onion and Ranch Pinwheels || Low Carb & Gluten Free
Notes
Nutrition Per 1 Pinwheel: Calories: 151, Fat: 12 grams, Total Carbs 2 grams, Fiber: 1 gram, Protein 9 grams, Sugars 0 grams, Sodium: 417 grams.
Ingredients
Pastry
- 1 Batch of my Cheese Dough
Filling
- 1 lb of crispy cooked bacon, crumbled
- 6 oz of cream cheese, room temperature
- 1/4 cup of Mayo
- 2 Tbsp of Ranch Mix, See Note Below
- 1 medium red onion, chopped
- 1 Tbsp of oil, for sauteing the onions
- Note: I make my own Ranch Seasonings using the recipes listed in the post, but you can use any mix you prefer.
Instructions
- To prepare your filling begin by adding your oil to a pan and turn on medium heat.
- Add in your chopped onions and cook until the onions are tender. Set them a side to cool.
- In a bowl add in your crumbled bacon, cream cheese, Mayo, and your Ranch mix. Note: I provide links at the bottom of the post for Ranch Mixes I use, or if you don't mind using the store bought packets you can do that.
- Mix the cream cheese mixture very well and when your onions are cool add them to the cheese mixture and stir again until everything is combined.
- Set the mixture aside and make your cheese dough according to the recipe linked above.
- Once you have your dough made spray a an area or wax paper and lay your pastry dough on the are.
- Begin rolling the dough out as evenly as possible until you have a nice size rectangle. I like my dough to be around 1/4 inch thick when I am done. You just don't want it so thin it tears as you roll the pinwheels up.
- Spread your bacon and cream cheese mixture evenly all over the top of the rolled out dough.
- Begin rolling the dough up over the filling as tightly as possible. This is the same way you would roll cinnamon rolls.
- Once the dough has all rolled up place your filled dough on a platter and put it into the freezer for 30-45 minutes to set up. This will make the pinwheels cut more easily.
- After you have chilled the pinwheels you can slice them into about 1/4 inch slices and place them on a greased baking sheet. I generally get 27 to 30 slices from my pinwheels.
- Bake at 375 for 16-18 minutes. The Pinwheels will be beautifully golden brown when ready.
- Serve warm or at room temperature.
- This recipe can be frozen and will keep in the freezer for up to two months.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Looks delicious can’t wait to try them
These look so good! Do you freeze uncooked or cooked?
Hi Janet, I have frozen them both ways actually. When I freeze them raw, I roll them up and let them sit in the freezer/fridge until they firm up a bit (easier to slice then) and slice them. Then I lay them in an even layer on a cookie sheet lined with wax paper and let freeze solid. Then I take them off the cookie sheet and put them in a gallon size freezer bag. That what when I need some I just pull them out and place them on a greased cookie sheet and back as directed. To freeze them cooked, just follow the recipe directions, let them cool completely and freeze. To reheat, I put then on a cookie sheet and reheat at 350 for about 8-10 minutes. You can reheat them in the microwave too, but the texture will be better in the oven.