Loaded Potato Pinwheels Appetizer-start with crescent dough then filled with potato, bacon and cheese, an easy tasty appetizer!

I can’t wait! I’m so excited! I’m heading to the 47th Pillsbury Bake-Off in Nashville, Tennessee this weekend. I’m not competing, I couldn’t handle the stress. I bake for fun, because I love it, because I want to eat it! I’m going to hang out, to get to see first, some of the newest and greatest creations made by some amazing home bakers. I’ll get to sample some of the finalists and I’ll get to know first, who wins $1 million dollars! I’ve checked out some of the recipes and I’m glad I’m not one of the judges. So many great (and easy) ideas were created this year.

If you aren’t following me on Instagram yet, you need to be. This is where I’ll be sharing it all. All the fabulous creations, made by bakers all across the country.

Oh, and I’ll also get to hang out with some of my favorite bloggy friends!

When I visited Pillsbury’s Test Kitchens last year, one of the things we made was the winning recipe for the 2013 Bake-off. It was these Loaded Potato Pinwheels. They took just a few minutes to put together and tasted delicious. Think a loaded baked potato wrapped in a flaky crescent roll.

You can totally make these your own by adding more cheese or switching out the Cheddar for Colby or Swiss. Like bacon? Then pile it on. What about broccoli? I personally love a broccoli and cheese baked potato. There is no wrong way to make these and your family and friends will love you forever (or at least until the last one is eaten) if you make them.

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Yield: 28 pinwheels

Loaded Potato Pinwheels

Ingredients

1 bag (11.8 ounces) Green Giant Steamers frozen backyard grilled potatoes
1-1/4 cups finely shredded sharp Cheddar Cheese
1/2 cup cooked real bacon bits, divided
3 tablespoons milk
1 can Pillsbury Crescent dough sheet or crescent dinner rolls
1/3 cup sour cream
2 tablespoons finely chopped green onion tops

Instructions

Microwave frozen potatoes 3 to 4 minutes to thaw.
Transfer potatoes to a mixing bowl and, using a fork, mash potatoes leaving some small chunks.
Stir in cheese, 1/3 cup of bacon bits, and the milk; stir until well blended.
Unroll crescent dough on cutting board; press into a rectangle. (If using crescent dinner rolls, unroll dough and press seams together to seal.) If needed, use a floured rolling pin to stretch dough to about a 14x8 inch rectangle. Cut into 2 rectangles, 14x4-inches each.
Spread half of the potato mixture on one rectangle to within 1/4-inch of long edges. Starting at one long side, tightly roll up dough; pinch seams to seal. Cut roll into 14 slices.
Place slices, cut side up, on a lightly greased baking sheets. Repeat with remaining dough and filling.
Bake in a preheated 350 degree oven 17 to 21 minutes, or until golden brown.
Immediately remove from cookie sheets to serving plate.
Top each pinwheel with sour cream, remaining bacon bits and the green onions. Serve warm.