Cheesy Onion Dip Pinwheels
Nothing is more comforting when the cold weather hits than a bowl of onion soup. This recipe takes that classic flavour and turns it into a bite-sized appetizer to serve at your next holiday party!
Preparation Time: 15 minutes
Cooking Time: 14 minutes
Baking Time: 14 minutes
Makes 24
2 tbsp (25 mL) butter
1 Ontario Leek, white part, quartered and thinly sliced
1 Ontario Onion, thinly sliced
1/2 cup (125 mL) shredded Ontario Mozzarella Cheese
1/4 cup (50 mL) block cream cheese, at room temperature
1/4 cup (50 mL) Ontario Sour Cream
1/2 tsp (2 mL) onion powder
1/4 tsp (1 mL) each salt and pepper
235 g refrigerated crescent roll dough
In large skillet, melt 1 tbsp (15 mL) of the butter over medium heat. Stir in leek; cook, stirring for 4 minutes, or until softened. Set leek aside in medium bowl. In same skillet, melt remaining butter. Stir in onion, cook for 7 to 10 minutes, stirring often, until onion is deep brown and softened. Add onion to leek. Stir in mozzarella cheese, cream cheese, sour cream, onion powder, salt and pepper until well combined.
On lightly floured surface, gently roll out dough into large rectangle 14- x 9-inch (35 x 23 cm). Spread onion filling evenly over the entire surface of dough (if filling is hard to spread, microwave on High for 30 seconds); roll-up lengthwise to form a log.
Slice log into 1/2-inch (1 cm) rounds, place on parchment paper-lined baking sheet. Bake in 375°F (190°C) oven for 14 minutes or until lightly browned.
Tips: Filling can be made in advance and kept in the refrigerator for up to 3 days. Baked pinwheels can be frozen in a re-sealable plastic bag and thawed by placing in the microwave on High for 30 seconds.Nutritional Information:
1 Pinwheel
PROTEIN: 1 gram
FAT: 4 grams
CARBOHYDRATE: 5 grams
CALORIES: 64
FIBRE: 0 grams
SODIUM: 120 mg
- Printed with permission from Foodland Ontario
