Cheesy Chive and Pepper Pinwheels Recipe

Cocktail party snacks never looked so cute, tasted so good and took less time. Biscuit dough makes easy yet delicious work of these cheesy pinwheels. Try them as the recipe describes or make them with your own herb and cheese combo. They would be lovely with a glass of white or red — or really any beverage that says "party time" to you.

Note: The dough scraps can be used to make biscuit croutons. Cut the dough scraps into 1-inch pieces, brush with the egg wash, then bake for about 10 minutes.

Storage: Store in an airtight container at room temperature for up to 3 days.

From cookbook author Jessie Sheehan.

Position a rack in the middle of the oven and preheat to 425 degrees. Line a large, rimmed baking sheet with parchment paper.

Generously flour your work surface. Transfer the biscuit dough to it and knead it a few times until it comes together and is smooth.

With a floured rolling pin, roll the dough into a rough 14-by-10-inch rectangle with the long side facing you, and spread the mayonnaise over the dough, leaving a 1/2- to 1-inch border at the edges. Evenly sprinkle the cheese, chives and pepper over the mayonnaise, pressing down lightly with your hands to help it adhere.

Trim the edges of the dough (see Note) right to the edge of the mayonnaise and, starting from the long edge of the rectangle closest to you, begin tightly rolling up the dough, until a 12-inch long log is formed. Pinch the dough with your fingers to seal the seam.

Using a serrated knife, cut the dough into 16 equal pieces (each about 3/4 inch long) — the dough will be sticky — and place them on the prepared baking sheet. Transfer to the freezer for 20 minutes.

In a small bowl, whisk together the egg and salt until combined. Using a pastry brush, brush each pinwheel with the egg wash and transfer to the oven.

Bake for 15 to 18 minutes, or until the tops and bottoms of the wheels are lightly browned. Cool on a wire rack for 5 minutes. Serve warm.

Per serving (2 pinwheels)

391

29 g

127 mg

27 g

1 g

10 g

15 g

713 mg

3 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian's or nutritionist's advice.

From cookbook author Jessie Sheehan.

Tested by Ann Maloney.