These crispy pinwheels are perfect to fancy-up a soup or salad course or for appetizers. This may seem like lots of onions but they do reduce to about a quarter the volume when cooked. Caramelizing onions ahead makes assembly quick and easy. This recipe and photo are provided by Foodland Ontario, foodlandontario.ca
Preparation Time: 30 minutes
Chilling Time: 2 hours or overnight
Baking Time: 20 minutes
Makes 28 pinwheels
1 tbsp (15 mL) each butter and olive oil
2 large Ontario red or yellow onions, thinly sliced (about 4 cups/1 L)
1/2 tsp (2 mL) salt
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) balsamic vinegar
1 tsp (5 mL) Ontario whisky (optional)
1/2 tsp (2 mL) crushed red pepper flakes
Freshly ground black pepper, to taste
2 pkgs (each 318 g) refrigerated “grand-sized” crescent roll dough
1-1/2 cups (375 mL) shredded Ontario cheddar cheese (about 200 g)
Garnish: chopped fresh Ontario Parsley
In large skillet, melt butter and olive oil over medium heat. Add onions and salt; cover and cook, stirring occasionally, for about 20 minutes, until reduced and browned. Stir in Worcestershire, vinegar and whisky (if using); reduce heat to low and cook, uncovered, scraping browned bits from bottom of pan for about 2 minutes, until liquid is absorbed. Stir in red pepper flakes and pepper. Set aside to cool. (Can be refrigerated in an airtight container for up to 3 days.)
Unroll one package of crescent dough. On lightly floured surface, arrange dough into one 12- x 9-inch (30 x 23 cm) rectangle with longest edge closest to you, pinching to seal perforations with water-dipped fingers. Spread half of onion mixture evenly over dough, leaving 1/2-inch (1 cm) border uncovered at top edge. Sprinkle half of cheese over onions and press lightly.
Starting from long edge closest to you, roll dough firmly into tight log. Moisten long edge with water and pinch to seal. Wrap in plastic wrap and refrigerate. Repeat with remaining dough, onions and cheese. Refrigerate rolls for at least 2 hours or overnight to set.
Remove rolls from plastic. Using sharp knife, slice each roll into 14 pinwheels about 1/2 inch (1 cm) wide (about 28 rolls total). Arrange pinwheels on large parchment paper-lined baking sheet, spacing them apart.
Bake in 375°F (190°C) oven for 20 minutes or until golden on bottom, being careful not to burn. Sprinkle with parsley. Serve warm or at room temperature.
To freeze: Bake and cool pinwheels; pack in airtight containers and freeze for up to 2 months. Reheat from frozen on parchment paper-lined baking sheet in 350°F (180°C) oven for about 5 minutes, until just heated through (or serve at room temperature, thawed in refrigerator overnight).
Nutritional Information:
1 pinwheel
PROTEIN: 3 grams
FAT: 8 grams
CARBOHYDRATE: 12 grams
CALORIES: 135
SODIUM: 275 mg
