Bacon-Cheddar Pinwheels
INGREDIENTS:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup Challenge butter, melted
• 14 oz sweetened condensed milk
• 2 tbsp rum OR 1 tsp rum extract
• 2 cups sweetened flaked coconut
• 12 oz white chocolate chips
• 6 oz dried pineapple, roughly chopped
• 1 cup chopped macadamia nuts
INSTRUCTIONS:
1) Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.
2) Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
3) Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
(This recipe was acquired from PillsBury.com)
