DJ's Boudain Pinwheels

Perfect for a holiday breakfast, parties, or potlucks! Can also be used year-round by using regular tortillas/dough or you can make them more festive looking by using colored tortillas/dying dough. The following are cold and warm versions you can try!

DJ’s Boudain Pinwheels

Ingredients:

8 ounce whipped cream cheese at room temperature (or regular if you have a hand mixer)
1 cup shredded cheddar cheese
1/2 pack bacon, crumbled
4 12 inch flour tortillas (white, green, or red)
2 cups precooked DJ’s Boudain Dip
Optional: 1-2 Jalapeños

 

Directions:

• In a large bowl add all the ingredients and mix until combined.

Spread the mixture evenly among the tortillas. Roll them tightly and wrap them with saran wrap. Refrigerate for at least 2 hours.
Slice the rolled tortillas into 1 inch slices. Serve

 

DJ’s Boudain Twice Baked Pinwheels

Ingredients:

1 can crescent roll (regular or sheet)
1 cup of precooked and chilled DJ’s Boudain Dip
1 cup shredded Monterey Jack Cheese
1 teaspoon Cajun Seasoning
Plastic Wrap
Optional: Finishing butter and chives or serve with Jalapeño mustard, Dijon mustard, spinach dip, pepper jelly, ranch dip, and more!

Directions:

• Take dough out of can in whole sheets. (If you have regular cresent rolls, press the perforated edges together to form 2 full sheets of dough.)

Spread boudain dip over dough evenly over each sheet. Sprinkle cheese and Cajun seasoning on top of dip.
Starting with a long edge, roll dough into a log as tightly as possible. Use plastic wrap to help with this process. Once rolled, grab the ends of the plastic wrap and spin until wrap is tight.
Refrigerate log at least 20 minutes or overnight.
Preheat oven to 375°F.
Remove plastic wrap and slice 1/4 inch pieces from the log and place flat on a baking sheet.
Bake for 12-18 minutes until dough is golden brown.
Optional: Garnish with finishing butter and chives or serve with Jalapeño mustard, Dijon mustard, spinach dip, pepper jelly, ranch dip, and more!

 


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