Pimento Cheese Pinwheels
Elizabeth Heiskell's Cola Ham with Brown Sugar Glaze and Jezebel Sauce, Pimento Cheese Pinwheels, Slow-Cooker Meatballs with Grape Jelly Sauce. TODAY, December 19th 2016.
Nathan Congleton / TODAY
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The beauty of this pimento cheese pinwheel recipe is that is can be made weeks ahead of time. Simply freeze the pimento cheese pastry log and when ready to serve, thaw, slice and bake.

Chef’s tip: For the pimento cheese, buy a block of the white cheddar cheese and shred it yourself. It makes a huge difference.

Ingredients

  • Pimento Cheese

    • 2 cups white cheddar cheese, shredded
    • 1 cup mayonnaise, preferably Hellmann's
    • 1/2 cup shredded Parmesan cheese
    • 6 ounces roasted red peppers, diced
    • 1/4 cup chopped pecans
    • 1/4 cup thinly sliced scallions or green onions
    • 1/4 teaspoon Tabasco sauce
    • 1/4 teaspoon Cajun seasoning, preferably Tony Chachere's Creole Seasoning
    • 1/4 teaspoon Worcestershire sauce
  • Additional Ingredients

    • 1 package frozen puffed pastry
    • All-purpose flour, for cutting board

Preparation

For the pimento cheese:

In a large bowl, combine all of the ingredients.

To assemble the pimento cheese pinwheels:

1. Preheat the oven to 350º F.

2. Unfold one sheet of puffed pastry onto lightly floured cutting board. Roll out the pastry with a rolling pan.

3. Spread the pimento cheese about 1/2-inch thick. Roll up jelly roll style. (The log can be frozen at this point). 

4. Slice to make pinwheels. Place pinwheels on a greased cookie sheet. Bake until golden brown. Enjoy!

 

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