We had a Holiday potluck at work, which included all three floors, and that means 5 different teams of people. Out of a potential couple hundred, I think between 75-100 actually joined in. I was not on the committee, but they did a pretty good job, outlining each team to bring a specific category. Our food was appetizer and salads (on the team I was on last week). So I was looking for a good crescent roll pinwheel recipe. I've have made Mexican Confetti pinwheels for another potluck. Those are fun, because you can make them very spicey, which I did. But this time I wanted a calmer version because I didn't know all the people that would be participating in our little dinner. The Pillsbury site has a dozen or so great pinwheel recipes, I chose the Bacon and Cheddar recipe (sans the green onions--someone told me there was an ecoli question with green onions, anyone else heard of that??). They were of course great. But it wasn't until I was in line, and saw that someone had brought a nice vegetarian loaf, in it's box so we could see what it was, that I thought we should have labeled things. When we have our smaller Food Days, there's a potential of 50 or so people, and usually 25-30 bring stuff (and of course, one guy never brings anything, but is always found grazing around the table). In the smaller venue, it's easier to let people know who made what and what's in it. When I made those cathedral windows, and the recipe said pregnant women shouldn't eat them because of the raw eggs, I went straight to the pregnant woman and let her know not to eat them. In a larger group, especially where you don't know everyone, you can't go warn folks individually. So I think we should have somehow labeled things. I think my pinwheels clearly showed the bacon, but I would hate for someone to go against their dietary or religious eating preferences by mistake.
Photo from the Pillsbury site
Mexican Confetti Pinwheels (recipe from Pillsbury)
Prep Time: 15 min ; Start to Finish: 35 min
Makes: 24 appetizers
Nacho cheese dip provides a kick in a tender crescent appetizer.
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup nacho cheese dip
1/3 cup finely chopped red bell pepper (1/3 medium)
1/3 cup chopped green onions (5 medium)
1 . Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
2 . Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions.
3 . Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.
4 . Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.