Cheesy crescent roll pinwheels are the potluck appetizer people request by name: cream cheese, vegetarian bacon bits, and Parmesan rolled into crescent dough, sliced, and baked in fifteen minutes. Warm, salty, and gone in five.
Looking for a crowd-pleasing appetizer that’s ridiculously easy to make? You’ve found it! These Cheesy Crescent Roll Pinwheels are the perfect bite-sized treat for any gathering, from holiday parties to casual get-togethers. With flaky, buttery dough wrapped around a savory cream cheese filling, they’re guaranteed to disappear in minutes. This recipe makes 24 delicious pinwheels, but you might want to double it—they’re that good!
Ingredients
• 1 8-ounce / 227g (8 oz) package refrigerated crescent roll dough
• 3 ounces / 85g (3 oz) cream cheese, softened
• 1/2 cup (480 ml) vegetarian bacon bits
• 2 tablespoons dried onion flakes
• 1 cup / 100g (3.5 oz) grated Parmesan cheese
Instructions
1. Preheat your oven to 350°F / 175°C. Line two baking sheets with parchment paper.
2. Unroll the crescent dough and separate it into 4 rectangles. Firmly press the perforations together to seal any gaps.
3. In a small bowl, mix the softened cream cheese, vegetarian bacon bits, and dried onion flakes until well combined.
4. Spread the cream cheese mixture evenly over each of the 4 dough rectangles, leaving a small border on the edges.
5. Starting from one of the short sides, roll up each rectangle into a tight log. Press the final edge to seal.
6. Using a serrated knife, carefully cut each log into 6 equal slices, for a total of 24 pinwheels.
7. Gently roll the cut sides of each slice in the grated Parmesan cheese, coating them well.
8. Place the pinwheels on the prepared baking sheets, about 1-2 inches apart.
9. Bake for 13-15 minutes, or until the edges are golden brown and puffed.
10. Let cool for a few minutes on the baking sheets before transferring to a wire rack. Serve warm.
Nutritional Information
• Yields: 24 pinwheels. Serving Size: 2 pinwheels.Calories: 155 kcal | Carbohydrates: 12g (0.42 oz) | Protein: 5g (0.18 oz) | Fat: 10g (0.35 oz) | Saturated Fat: 4g (0.14 oz)( is an estimate and may vary based on used.)
Pro Tips
• for Perfect Pinwheels
• For truly vegetarian pinwheels, ensure your Parmesan cheese is made with microbial or vegetable-based rennet, as traditional Parmesan uses animal rennet.
• For cleaner, more uniform slices, chill the rolled logs in the freezer for 10-15 minutes before cutting.
• Feel free to customize the filling! Add a pinch of garlic powder, some finely chopped chives, or a dash of smoked paprika for extra flavor.
• These can be assembled a day in advance. Prepare the logs through step 5, wrap them tightly in plastic wrap, and refrigerate. When ready, simply slice, coat, and bake.
FAQ
Q: Is Parmesan cheese always vegetarian
A: No, traditional Parmesan cheese is made with animal rennet, an enzyme from an animal’s stomach. To ensure these pinwheels are 100% vegetarian, look for a Parmesan cheese that specifies it is made with microbial or vegetable-based rennet. These are widely available in most grocery stores.
Q: What are some vegetarian substitutions for the bacon bits
A: If you don’t have vegetarian bacon bits, you can easily substitute them. Try using finely chopped sun-dried tomatoes (packed in oil, drained), sautéed mushrooms, chopped black olives, or a tablespoon of finely chopped fresh chives for a different but equally delicious savory flavor.
Q: Can I make these pinwheels vegan
A: Yes, this recipe can be adapted for a vegan diet. Use a brand of crescent roll dough that is ‘accidentally vegan’ (check the ingredients for dairy and eggs), a plant-based cream cheese, vegan bacon bits, and a dairy-free Parmesan alternative. The preparation and baking time will remain the same.
Q: How do I store and reheat leftover pinwheels
A: Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. To restore their flaky texture, it’s best to reheat them in an oven or air fryer at 350°F / 175°C for 5-7 minutes until warmed through and crisp.
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Cheesy Crescent Roll Pinwheels
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Line two baking sheets with parchment paper.
- Unroll the crescent dough and separate it into 4 rectangles. Firmly press the perforations together to seal any gaps.
- In a small bowl, mix the softened cream cheese, vegetarian bacon bits, and dried onion flakes until well combined.
- Spread the cream cheese mixture evenly over each of the 4 dough rectangles, leaving a small border on the edges.
- Starting from one of the short sides, roll up each rectangle into a tight log. Press the final edge to seal.
- Using a serrated knife, carefully cut each log into 6 equal slices, for a total of 24 pinwheels.
- Gently roll the cut sides of each slice in the grated Parmesan cheese, coating them well.
- Place the pinwheels on the prepared baking sheets, about 1-2 inches apart.
- Bake for 13-15 minutes, or until the edges are golden brown and puffed.
- Let cool for a few minutes on the baking sheets before transferring to a wire rack.
- Serve warm.
