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Bacon Cheddar Pinwheels

Developed by Greg Strahm

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Video: Bacon Cheddar Pinwheels starts at 8:33
Serves:
14
Yield:
28-30 pieces
Growing up in Ohio, I remember this hors d'oeurves being served at every church function, pot luck, family picnic, party, or get together. I don't know exactly who created these tasty bite size morsels so I credit mothers everywhere. This has become my most requested hors d'oeurves. One great thing about this hors d'oeurve is that they freeze well. So when I prepare them I do a double batch and freeze them. Then all I have to do is pull out as many as I need and bake them.

Ingredients:

  • 1/2 pounds:
    sliced bacon, very cold (NOT THICK CUT)
  • 20 slices:
    white sandwich bread, crusts removed
  • 1 can:
    sweetened condensed milk
  • 1 1/2 teaspoons:
    Worcestershire sauce
  • 1/4 cup:
    Dijon style mustard
  • 2 cups:
    shredded sharp cheddar

Directions:

  • 1:

    Trim crusts from 10 slices sandwich bread and roll trimmed bread flat with rolling pin and set aside.

  • 2:

    In small bowl, combine 1 can sweetened condense milk, 1/4 cup dijon mustard, and a splash of Worcestershire sauce and set aside.

  • 3:

    Cut package of cold bacon in half making half strips.

  • 4:

    Lay 3 half strips side by side Gust touching) on flat surface.

  • 5:

    Place one piece of rolled bread on top and spread with 1 tablespoon of sweetened condensed milk mixture.

  • 6:

    Sprinkle with shredded cheddar cheese.

  • 7:

    Roll bacon around bread and cheese Gelly-roll fashion) and secure each bacon piece with toothpick.

  • 8:

    Repeat procedure until bacon is gone.

  • 9:

    With sharp knife cut between each bacon strip and place on a baking sheet with sides.

  • 10:

    10. Bake in a 375° F. oven for 20-25 minutes or until bacon is done and nicely browned. (CAN BE FROZEN AT THIS POINT AND PLACED IN A SEALED CONTAINER.)

  • 11:

    Remove from oven and allow to sit for 5 minutes before serving.