Pimiento Cheese Pinwheels

13 Nov

Pimiento Cheese Pinwheels

Pimiento Cheese:
1 1/2 cups (packed) finely grated extra-sharp yellow cheddar cheese (about 6 ounces)
1 1/2 cups (packed) finely grated extra-sharp white cheddar cheese (about 6 ounces)
1 cup mayonnaise
1/3 a cup of cream cheese
1/4 cup diced drained pimiento peppers from jar, roasted red peppers, or piquillo peppers (about 2 1/2 ounces)
1/4 teaspoon cayenne pepper


  1. Mix first 5 ingredients in medium bowl.
  2. Mash with fork to blend well.
  3. Season with salt and pepper.
  4. Cover; chill until cold, at least 2 hours and up to 3 days.

For the Pinwheels:
Pimiento Cheese
Pre-made puff pastry


  1. Thaw puff pastry until it can be rolled out.
  2. Lightly flour your work surface and rolling pin.
  3. Roll the puff pastry out to approximately a15x15 inch square, or until the puff pastry is thin, but does not easily tear.
  4. Spread a thin layer of pimiento cheese over the whole pastry, leaving a ½ inch border on all sides.
  5. Starting from the right side of the dough, roll the pastry up to form a log.
  6. Wrap the log in wax paper (to prevent sticking) and then tin foil (to seal) and put it in the freezer.   This can be frozen for several weeks.
  7. If you want to bake the pinwheels right away, I would still recommend freezing the log for 15-20 minutes, to firm it up.  Makes slicing a lot easier!
  8. Preheat the oven to 400 degrees.
  9. Remove pinwheel log from the freezer and unwrap.  Using a very sharp knife, slice the log into thin rounds, less than a ¼ inch.
  10. Spray a baking sheet with non-stick spray, or cover with parchment paper.
  11. Lay the pinwheel down, about an inch apart.
  12.  Bake for 10-15 minutes, or until puffed up and lightly browned.
  13. Cool and serve.

2 Responses to “Pimiento Cheese Pinwheels”

  1. thewhitedish November 20, 2011 at 6:39 pm #

    This sounds great, but could you just use soft flour shells…I have tortilla roll ups recipe that I use and I think you could do that with this? Let me know!! Thanks! Check out my blog site too and leave any comments or feedback, I can always use it!

    • gluttonouspig November 20, 2011 at 8:45 pm #

      I haven’t tried it with soft flour shells, but that would be interesting to try out!

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