- 8 oz pepper bacon
- 3 Cups diced Vidalia onions
- 1/4 Cup dried cranberries
- 1 Tablespoon + 1 teaspoon red wine vinegar
- 1/4 teaspoon salt
- 1 Tablespoon butter
- 2 Tablespoon diced pimentos
- 1 scallions (green part only), minced (about 2 Tablespoons)
- 1 – 8oz can crescent dough sheet
- 1 cup shredded Colby cheese
1. Cut bacon into approx 1/4 inch bits and fry until crisp. Remove bacon pieces and set aside. Drain off all but 2 Tablespoons of the oil and saute the onions over medium-low heat for 20 minutes, stirring frequently.
2. Add the dried cranberries, wine vinegar, salt, and butter; cook for 5 more minutes. Remove from heat, add pimentos, scallions, and reserved bacon. Adjust salt.
3. Preheat oven to 375 degrees. Unroll the crescent dough sheet on a lightly floured board or non-stick surface (a silicone baking mat works well) with one of the long edges closest to you.
4. Spread the cheese evenly from side to side and to the bottom edge; leave an inch of space along the top edge. Spread the onion/bacon mixture evenly over the cheese. Carefully roll the dough up from the bottom edge (rolling away from you), taking care not to tear the dough.
5. Cut the dough in 3/4 to 1 inch slices with a sharp wet knife and place on a baking pan lightly coated with cooking spray. Bake at 375 degrees for 15 minutes or until pinwheels are golden brown. Allow to cool on a baking rack for 5 minutes.
Makes approximately 18 appetizers.