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cheese and sauerkraut pinwheels

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Another great Pillsbury recipe- I just love to serve these as appetizers- so quick and easy- sometimes I add chopped up corned beef or bacon before rolling these babies up. They are so good!

(1 rating)
yield serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For cheese and sauerkraut pinwheels

  • 8 oz
    can refrigerated crescent dinner rolls
  • 1/4 c
    chopped,drained roasted red bell peppers(from jar)
  • 1/2 c
    well drained sauerkraut
  • 1/2 c
    shredded swiss cheese
  • 1/2 c
    cooked chopped corned beef or bacon , if using
  • sprinkle of caraway seed , optional
  • 1/4 c
    melted butter

How To Make cheese and sauerkraut pinwheels

  • 1
    Heat oven to 375^. Generously grease cookie sheet (I use parchment paper too). Unroll dough into 2 long rectangles; press perforations to seal. Sprinkle each with roasted peppers to within 1/2 inch of edges. Top with sauerkraut , cheese , meat,if using; press lightly onto dough. Starting at short side of each rectangle, roll up; pinch edges to seal. With serrated knife, cut each roll into 8 slices. Place slices, cut side up , on greased paper on cookie sheet. Brush tops with melted butter and sprinkle with caraway seed,if desired. Bake at 375^ for 13 to 19 minutes or until golden brown. Immediately remove from paper. Serve warm with sour cream or ketchup if desired.
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