Palmetto Cheese Pinwheels

Pillsbury Pimento cheese pinwheels recipe


Palmetto Cheese Pinwheels
1 – 12oz. package Flaky Biscuit Dough, 10ct. (Pillsbury or store brand)
1 – 12oz. tub Palmetto Cheese – Original, Jalapeno or Bacon (we used Bacon)
flour

Preheat the oven to 400 F. Lightly grease an average sized muffin pan. You’ll need 12 – 14 spaces for the pinwheels.
On a lightly floured counter, lay out the 10 biscuit dough circles.
With a floured rolling pin roll out the dough until there are no spaces in between them. You may have to sprinkle a little flour on top of the dough so it doesn’t stick.
Spread the Palmetto Cheese over the dough.
Starting at the widest side, roll the dough over top of itself. If you’ve ever made cinnamon rolls, it’s the same procedure.
Cut the roll into 1 inch wide slices. You should get approx. 14 slices.
Place each slice into your greased muffin pan.

Bake at 400 F until golden brown. Approximately 12-15 minutes.

Cool slightly and serve!

Cooking Method #2

Place the dough slices into a slightly greased pie pan instead of individual muffin pans. They’ll take a little longer to bake. Bake at 375F for 20-25 minutes or until they are golden brown.

Palmetto Cheese pimento cheese pinwheels

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If you enjoy pimento cheese and you think you've had the best, we invite you to try our version of pimento cheese...we call it Palmetto Cheese™. Born in the low country of South Carolina, this pimento cheese has the perfect dipping texture, a smooth taste, and is pleasing to the palate long after the last dip. The word is out...you can now buy authentic, homemade pimento cheese at your local grocery store. Palmetto Cheese™ has real sharp cheddar cheese, it is real southern, and it is really good. Pick up a tub and you will see why this pimento cheese is the best on the market today.

5 Comments

    • Hi Judy! I would cook them for 8-10 minutes and check them after that. Just as long as they are golden brown and baked in the center you’re good to go. Might have to break one open and check to be sure.

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