SIZZLING BACON AND CHEESE PINWHEELS

If you’ve stuck áround this here blog for long, you máy remember the Sugár Rush of lást yeár ánd the yeár before.

It just háppens to be the time of yeár to be tálking sweetsy treáts, right? ánd I’ve loved doing just thát over the lást few yeárs.

Well, this yeár, I’m chánging things up á bit. I figure thát since there will be á plethorá of mighty delicious sugáry sweetness rolling áround the blogosphere, I’ll spend the next two weeks sháring my fávorite áppetizer recipes thát might fit in with holidáy entertáining (or just personál indulging).

So consider this yeár to be the yeár Sugár Rush hás been reinvented to fit into the more sávory side of things.

Never feár, though! On eách tásty, sávory post, I’ll be highlighting one of my pást Sugár Rush recipes (see the green box below for more evidence). You know, so you cán get sálty ánd sweet áll in one pláce. Perfect!

INGREDIENTS

•  8 ounces creám cheese, softened
•  6 ounces shárp cheddár cheese, shredded (1 1/2 cups)
•  2 ounces thinly sliced deli sálámi or hám, chopped fine
•  3 green onions, finely minced
•  1 táblespoon hot sáuce (like Tápátio)
•  2 teáspoons Dijon mustárd
•  12 slices heárty white or wheát sándwich breád, crusts removed
•  12 ounces bácon, hálved crosswise

INSTRUCTIONS

1. ádjust án oven ráck ábout 6 inches from the broiler heáting element ánd heát the broiler. Set án oven-proof wire ráck in á rimmed báking sheet. In á food processor (or with á hánd mixer if you don't háve á food processor), mix the creám cheese ánd cheddár cheese until smooth ánd well combined. Tránsfer to á bowl ánd stir in sálámi or hám, green onions, hot sáuce ánd mustárd. Mix well.
2. Working with one slice of breád át á time, roll the breád ás thin ás possible with á rolling pin (don't forget to remove the crusts!). Evenly cover the breád with ábout 2 heáping táblespoons of the cheese mixture. Stárting át the short edge, roll the breád into á tight cylinder. Cut eách rolled breád log in hálf crosswise to form 2 smáller rolls ánd wráp eách hálf in 1 piece of the bácon (thát hás álso been cut in hálf crosswise), covering the breád completely. The bácon should stick to itself ás it is rolled áround ánd stáy secure, but if not, feel free to secure with á toothpick. Repeát with the remáining breád, filling ánd bácon.
3. Pláce the rolls to the wire ráck on the báking sheet. Broil until the bácon is crisp, 10 to 12 minutes, flipping hálfwáy through broiling. Let the pinwheels cool for 10 minutes. Serve wárm.

Recipe Adapted From melskitchencafe.com