RECIPE: 2013 Pillsbury Bakeoff Winner | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: 2013 Pillsbury Bakeoff Winner | The Nibble Webzine Of Food Adventures
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RECIPE: 2013 Pillsbury Bakeoff Winner

Serve them piping hot from the oven!
Photo courtesy Pillsbury Bake-Off Contest.

Some women dream of being Miss America; others want to win the Pillsbury Bake-Off.

At the recent finals of the 46th Pillsbury Bake-Off Contest, Glori Spriggs of Henderson, Nevada brought home the bacon—actually, a $1 million grand prize, which buys a lot of bacon.

Her winning recipe for Loaded Potato Pinwheels—a cheesy bacon and potatoes mix rolled up in crescent dough—was chosen from 100 finalist recipes spanning three categories: Amazing Doable Dinners, Simple Sweets and Starters and Rise and Shine Breakfasts.

Why make some for your guests? They’re delicious with a savory cocktail, the most popular of which are the Bloody Mary and its wealth of variations; a Martini or Gibson (recipes); whiskey and soda; wine or beer.

Prep time is 20 minutes, total time is 45 minutes.


Ingredients For 28 Pinwheels

  • 1 bag (11.8 ounces) frozen Green Giant Seasoned Steamers Backyard Grilled Potatoes*
  • 1-1/4 cups (5 ounces) finely shredded sharp Cheddar cheese
  • 1/2 cup cooked real bacon bits (from a jar or package)
  • 3 tablespoons milk
  • 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • 1/3 cup sour cream
  • 2 tablespoons finely chopped green onion tops (3 medium)

    *These are roasted new potatoes seasoned with green and yellow peppers and onions—a dish that’s easy to make from scratch. The Green Giant product has garlic, parsley and natural smoke flavor.

    1. HEAT oven to 350°F. Spray large cookie sheets with cooking spray. Microwave frozen potatoes 3 to 4 minutes to thaw.

    2. MASH potatoes with a fork in a medium bowl, leaving some small pieces. Stir in cheese, 1/3 cup of the bacon bits and the milk until well blended.

    3. UNROLL dough on a cutting board; press into 14×8-inch rectangle. Cut into 2 rectangles, 14×4-inches each. Spread half of the potato mixture on one rectangle to within 1/4-inch of long edges. Starting at one long side, tightly roll up dough; pinch seams to seal. Using serrated knife, cut roll into 14 slices.

    4. PLACE slices, cut side up, on cookie sheet. Repeat with remaining dough and filling. Bake 17 to 21 minutes or until golden brown. Immediately, remove from cookie sheets to serving plate.

    5. TOP each pinwheel with sour cream, remaining bacon bits and the green onions. Serve warm.


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