I have discovered a new delicious recipe, thanks to one of my favorite link-up parties (which I stalk religiously), What I Whipped Up Wednesday on Sugar and Dots. I don’t really remember the series of clicks that led me to this cornucopia of homemade goodness, but it has been one of my favorite finds since discovering the growing blogging community.
Back in May, Ginny, of the blog Cooking with Chopin (adorable name!), linked up with a recipe for Bacon-Spinach Pinwheels. As soon as I saw the name, I knew it was meant to be. Bacon? Yes, please! With spinach? Yes, please! Turned into a pastry? Yes! Please! Now!
Since first reading this recipe, I have already made it twice–once to take to work as a treat for our staff meeting and once for a bridal shower for one of my best friends. Both times they’ve received rave reviews, much to my delight! The best part is that they really aren’t that hard to make at all! I love when you can pretty much just combine all the ingredients in one bowl and mix thoroughly.
You can find the full ingredient list and instructions here.
I did, as usual, alter the recipe slightly to fit my tastes:
- Bacon: I used turkey bacon, just for the health of it. (You’ll soon learn that if there is a turkey version of something, I’ll use it!) I also used precooked bacon, because no matter how hard I try or how many other cooking techniques I master, I cannot for the life of me cook bacon well. Plus, let’s be honest, is the mess really worth it? OK, fine, I also added an extra strip or two.
- Spinach: I used extra spinach–probably about a half cup extra. Come on, it’s delicious.
- Seasonings: I used garlic salt rather than garlic powder. I think it has a more potent flavor than powder, and I didn’t want the garlic taste to get lost in all the cheeses.
- Mixing: Rather than mix with a wooden spoon, I used my hands to make sure that all the cheeses were equally distributed throughout the mixture.
- Miscellaneous: I do not recommend thoroughly thawing the pastry beforehand. I’ve found that it is easier to cut the pinwheels if the pastry is still somewhat stiff.