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!