Turkey Bacon Cream Cheese Pinwheels

Soft and chewy English muffin dough rolled around cream cheese, turkey, and bacon.

Pinwheels have been very popular lately.  I decided I wanted to jump on the band wagon and give them a try too but with some changes.  Pretty much every recipe I've seen for these uses store bought refrigerator crescent roll dough.  I know that makes these little wheels super quick and easy but I refuse to use store bought dough when I can make better.  So my next challenge was to figure out what kind of dough to use.  Sandwich bread, pizza, roll... the list  is endless.  Since I was making these as a breakfast item (to eat while watching early college football) I decided to use English muffin dough. The result was delicious.  The bread was soft and chewy and the filling was creamy and delicious with a crunch of bacon.  They didn't last long.

Turkey Bacon Cream Cheese Pinwheels

Ingredients:

500-600 grams English muffin dough (1 recipe for Multigrain English Muffins or Light Wheat English Muffins)

Turkey slices

1/2 pound bacon, cooked and crumbled

1 package cream cheese (flavored would be great)

green onions, sliced (optional)

Prepare the English muffin dough up through the first rise (I used Multigrain English Muffins but did not make them sourdough by replacing the 200g of barm with equal parts flour & water and adding 1 1/2 tsp yeast).

Instead of cutting and shaping the dough, into muffins, roll it out into a rectangle about 8 X 11 inches (about the size of a sheet of paper).

Onto the dough rectangle, spread the cream cheese (I didn't have flavored cream cheese so I also added green onions).

Top the cream cheese with the bacon crumbles and then turkey slices.  Starting at the long side roll the dough up into an 11 inch long roll.

Cut the roll into 12 slices (I find this easiest to use a serrated knife repeatedly dipped in flour).  Lay out the slices on a parchment lined sheet pan, cover with plastic wrap and refrigerate over night.

Or if you don't want to wait overnight allow the pinwheels to rise for about 30 minutes before baking.

The next morning, take the pinwheels out of the refrigerator and allow to come up to room temperature for about 1 hour. 

Bake in a 350 degree F oven for 15-20 minutes until browned.

Let cool then enjoy.  Refrigerate any leftovers (if you have any).

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