Fall is my favorite time of year, and I think it might be because of all of the end-less delicious food that seems to be perfectly acceptable to feast on over the holidays. I really can’t get enough apples or pumpkin spice in my life! And, if you love Thanksgiving stuffing as much as I do, then you are going to love these cheesy pinwheels.
Prep the day before, and then simply throw in the oven and bake the next day.
These cheesy pinwheels taste like sweet Thanksgiving stuffing, and are the perfect fall appetizer for a crowd.
- 1 crescent dough sheet
- 2 apples (finely chopped)
- 1/2 cup yellow onion (finely chopped)
- 1.5 cups sharp cheddar cheese (grated)
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp dried thyme (use more if fresh)
Dice the apples and onion into small pieces, and grate the cheese.
In a skillet, melt the butter over medium heat and sautée the chopped onions for a few minutes or until slightly soft.
Add the chopped apples, and continue sautéing for 5-10 minutes or until the onions and apples are translucent and soft.
Remove from the heat and stir in the salt and thyme. (NOTE: dried thyme has a very strong flavor in my opinion, so I find 1/4 of a tsp is perfect if you don't want it to overwhelm the flavor of the pinwheels. But, If you are a big thyme fan, you can add up to 1/2 tsp)
While the apple mixture is cooling, open the crescent dough sheet onto a clean surface, and then spread the apple mixture evenly over the dough.
Sprinkle the top with grated cheddar cheese.
With the long side of the dough facing you (you want the roll to be long, not short and fat), roll the dough around the mixture.
Wrap it in plastic wrap and place it in the freezer for about 30 minutes (or in the refrigerator if you are prepping this the day before). The colder the role, the easier it is to cut without falling apart.
Preheat your oven to 450 degrees and line 2 baking sheets with parchment paper or non-stick foil.
Carefully cut the roll into 1/2 inch slices and arrange them on your baking sheets.
Bake for 8-12 minutes or until the crescent dough starts to turn golden brown.
Dice the onion and the apples into small pieces, and grate the cheese.
Sautee the butter and onions over medium heat until slightly soft.
Add the apples and continue sautéing until soft. Remove from the heat and mix in the salt and thyme.
Spread the cooled apple mixture over the crescent dough sheet.
Sprinkle with cheese.
With the long side of the dough facing you, roll the dough over the apple mixture (you want the roll to be long, not short and fat). Wrap it in plastic wrap and freeze for about 30 minutes (or refrigerate if prepping the day before).
Preheat your oven to 450 degrees, and cut the roll into 1/2 inch slices.
Place them on 2 lined baking sheets, and bake for 8-12 minutes or until the dough starts to turn golden brown.
The thyme in this recipe gives these pinwheels a delicious fall flavor that reminds me of Thanksgiving stuffing.