Unroll dough. Separate dough into 4 rectangles. Firmly press perforations to seal. Turn over dough rectangles and press perforations again if necessary. Spread each rectangle with 1 tablespoon cream cheese. Top each with shredded cheese and chopped bacon.
Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices with a serrated knife. Place, cut side down, 1 inch apart on ungreased cookie sheet.
Brush with beaten egg white.
Bake 11 to 14 min. or until golden brown. Serve warm.
Line your cookie sheet with parchment paper or a silipat baking sheet for perfect pinwheel bottoms and easy cleanup.
How to Make Cutting Pinwheels Easier
Create lines on your dough with a knife before slicing so you achieve even slices. Be sure to use a gentle sawing motion.
Prepare only half the recipe at a time, putting the remaining crescent dough in the refrigerator to keep it cool for easier cutting. (As the dough sits out it gets softer and harder to cut.)
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.