Skip to main content Share
& Save

Bacon Pinwheels

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15



  • 1/4 cup cornmeal
  • 1/2 (17.3 oz) package thawed frozen puff pastry
  • 1 teaspoon dijon mustard
  • 1/2 (6.5) oz container spreadable light cheese with herbs
  • 1 cup cooked and crumbled bacon
  • olive oil


Preheat the oven to 400 °F. Line a baking sheet with parchment paper.

On a clean, flat surface, sprinkle some cornmeal. Unfold the pastry on the cornmeal. Spread the mustard lightly over the dough, leaving a 1/2-inch border around the sides. Spread the cheese over the mustard. Sprinkle with the bacon. Roll up the pastry, jelly-roll fashion, and slice into 1/2-inch pieces. Place the pinwheels, cut-side down, 2 inches apart on the prepared baking sheet. Brush each pinwheel with olive oil. Bake until they are golden brown, 12 to 15 minutes. Serve warm.

I'm not interested