I love trying out quick and easy appetizer recipes to be used for casual entertaining. There’s nothing worse than wondering what to make at the last minute.
These really are the tastiest little bites and packed with quite the flavor punch; blue cheese, cream cheese, pecans, bacon, peach preserves, balsamic vinegar…what’s not to love.
You could easily make these up beforehand, sliding them into the oven right before company arrives to serve warm. They are going to disappear fast, they just taste so good.
I never thought about the flavors of bacon and peach together but it’s quite the match made in heaven. It got me thinking about wrapping bacon around freshly grilled peach wedges. I think that would be a good thing.
In a small bowl beat cheeses on medium to high until fluffy.
In a large skillet cook bacon until crisp; drain and crumble. Reserve 1 Tablespoon drippings in skillet; cook and stir onion in drippings over medium heat until tender. Remove pan from heat; stir in preserves and vinegar. Set aside.
Unroll dough and press together seams. However, Pillsbury now has seamless crescent dough (which is what I used). If you can find the seamless, buy that instead, you won’t have to press it together. Now there are two ways to cut the dough; into triangles or rectangles. I went the triangle route but I believe the rectangles are the better way to go, rolling together more evenly. So, cut the dough in half lengthwise to form two rectangles about 3 x 10 inches in size. On each rectangle spread half of the cheese mixture to within 1/4 ” of one long side. Top cheese with bacon and pecans. Sprinkle basil. Beginning at a long side roll up each rectangle. Press seams to seal. With a serrated knife cut each roll in 10 slices. Place cut side down, on ungreased (I sprayed my sheet with PAM) baking sheet.
Bake in a 375 degree oven for 15 to 18 minutes or until golden brown. Spoon onion mixture on rolls. Remove from baking sheet . Serve warm.
Top with blue cheese crumbles and green onion.
Bacon-Peach Pinwheels
Adapted from Better Homes & Gardens
4 oz. blue cheese, plus more for garnish, crumbled
1 3 oz. pkg. cream cheese, room temperature
4 slices of bacon (I used eight)
1/3 cup finely chopped onion
1/3 cup peach preserves
1 Tablespoon balsamic vinegar
1 8 oz. pkg. refrigerated crescent dough (look for the seamless, if not available just buy the regular)
1/3 cup pecans, toasted and finely chopped
1/2 teaspoon dried basil (I used 1 teaspoon)
Thinly sliced green onions
In a small bowl beat cheeses on medium to high until fluffy.
In a large skillet cook bacon until crisp; drain and crumble. Reserve 1 Tablespoon drippings in skillet; cook and stir onion in drippings over medium heat until tender. Remove pan from heat; stir in preserves and vinegar. Set aside.
Unroll dough and press together seams. However, Pillsbury now has seamless crescent dough (which is what I used). If you can find the seamless, buy that instead, you won’t have to press it together. Now there are two ways to cut the dough; into triangles or rectangles. I went the triangle route but I believe the rectangles are the better way to go, rolling together more evenly. So, cut the dough in half lengthwise to form two rectangles about 3 x 10 inches in size. On each rectangle spread half of the cheese mixture to within 1/4 ” of one long side. Top cheese with bacon and pecans. Sprinkle basil. Beginning at a long side roll up each rectangle. Press seams to seal. With a serrated knife cut each roll in 10 slices. Place cut side down, on ungreased (I sprayed my sheet with PAM) baking sheet.
Bake in a 375 degree oven for 15 to 18 minutes or until golden brown. Spoon onion mixture on rolls. Remove from baking sheet . Serve warm. Top with blue cheese crumbles and green onion.
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