Bacon and Pimento Cheese Pinwheels

The holidays are a whirlwind of fun and celebration. Here are some fun appetizers to keep the celebration wheels rolling. These holiday pinwheels are made with puff pastry and stuffed with flavor packed ingredients. This first one sports a wheel of spinach which includes red pepper, boursin cheese and parmesan. The second wheel wraps its flavor from bacon, pimento cheese and fresh parsley. The final twirl of deliciousness is for the young and the young at heart, Pizza Pinwheel. Fun, Colorful, Delicious!
Here's a couple tips to keep in mind to make your perfect Pinwheels.
• Puff Pastry needs to be cold. If it’s out too long it will get sticky and hard to work with. If that happens, just stick it in the refrigerator for 15 minutes to chill it back down
.• Roll as tight as possible
.• Use a serrated knife to cut your pinwheel roll. Carefully reshape and make sure your pinwheel is sealed at the end of the roll.
Check out the other Pinwheel Recipes: Pizza Pinwheels and Spinach & Boursin Cheese Pinwheels
Course Appetizer
Keyword bacon, cheese, holiday, puff pastry
Servings 12 Pinwheels


  • 14 ounce Puff Pastry
  • Flour for dusting
  • 1 Egg whisked with a teaspoon water
  • 12 slices Bacon cooked and crumbled
  • 8 ounces Pimento Cheese
  • 1 tablespoon Fresh Parsley chopped


  • Preheat oven to 400 degrees.
  • Start by organizing all your ingredients for the flavor of pinwheel you are creating. Keep the puff pastry in your refrigerator until you are ready to start creating.
  • Flour your work surface. Remove puff pastry from the frig and place on work surface. Using a rolling pin, roll the pastry until it is smooth and free of any creases. Roll it out an extra inch on each side.
  • Brush Egg Wash.
  •  Top with Pimento Cheese, Bacon, and Parsley (leaving 1 inch on far side of pastry).
  • Starting at the opposite end, tightly roll the pinwheel creating a log. Pat the ends to create an even surface on each end. Brush with egg wash.
  • Evenly cut with a serrated knife into twelve equal parts.
  • Place wheels on a baking sheet with parchment paper. Brush the top of each wheel with the egg wash.
  • Bake for 25 minutes. Serve warm or at room temperature.


Reheating:  You can store cooked pinwheels for 3-4 days.  Preheat oven to 350 degrees.  Bake for 10-15 minutes or until they reach an internal temperature of 165 degrees.
Freezing:  Freeze prebaked pinwheels by freezing on a baking sheet.  Once frozen, place pinwheels in a zip lock baggie and return to the freezer.  Preheat oven to 350 degrees.  Place frozen pinwheels on a baking sheet and bake for 25-30 minutes or until they reach 165 degrees.