Pepper Jalapeno Cheese Pinwheels

Ever since I made the decadent, yummilicious Blueberry Cream Cheese Wreath, I have been looking for a good dish to satisfy my baking fetish on the savory side. Ergo, I made these delectable & cute-looking Veggie Pinwheels - the pinwheels look so temptingly cute & interesting and perfect for popping into one's mouth one after another. The fluffy baked dough wraps lovingly around the veggies & cheese and gives a feathery-light outer crust to the pinwheel, and the bell pepper, jalapenos & cheddar cheese bring out sharp, piquant flavors with a spicy kick that belies the mild looks of these cute roundels.

These Veggie Pinwheels are really quick to make and require minimal ingredients - you can also play around with the veggies to use whatever's available in your kitchen. They make great party starters, and are also perfect to rustle up at a moment's notice when your kids are pestering you to make something different & delicious. Serve then up warm (ideally, fresh out of the oven) & watch them vanish in a jiffy as hungry hands reach out for them again & again. They look so cute & pretty that I almost feel sorry to see them disappear so quickly! My tip for preparing these cuties for a bunch of kids - make an even distribution, or be ready to break a fight for the last pinwheel :)

CRESCENT  PINWHEELS  RECIPE

Makes : Around 26 pieces

Ingredients:
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
3 tbsp finely chopped Onion
1/3 cup finely chopped Red Bell Pepper
3 tbsp finely chopped Jalapenos; seeded
1/4 cup shredded Sharp Cheddar Cheese
1 1/2 tsp minced Garlic
Salt to taste
Freshly ground Black Pepper to taste

How to make Crescent Pinwheels

1. Preheat oven to 350 degrees F. Line the baking sheet with Aluminium foil/parchment paper. Keep aside.
2. Combine onion & garlic in a bowl.
3. Unroll crescent dough on a lightly floured work surface/countertop; separate into 4 rectangles. Firmly press perforations to seal.
4. Evenly sprinkle cheddar cheese over the rectangles, then the bell pepper, then jalapenos, then onion-garlic mixture, salt & pepper to taste.
5. Roll up each rectangle tightly, starting with short end & press the edges to seal.
6. Take a long piece of thread & place it under one of the rolls where it needs to be cut (approx 1 inch from the edge of the roll). Bring up the ends of the thread, criss-cross them in opposite directions like you were going to tie it, & pull sharply. Repeat the process with all the rolls to get 1-inch thick slices.
7. Place the slices on the lined baking sheet one inch apart.
8. Bake 14-18 minutes or until golden brown. Immediately remove from baking sheet & transfer to a serving platter. Serve warm.