Creamy Corned Beef Hash Pinwheels

Creamy Corned Beef Hash Pinwheels A delicious twist on traditional pinwheels that make for a fast and filling breakfast or brunch food.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 12 mins

    TOTAL : 32 mins

    SERVING : 8

    YIELD : 8 servings

  • Preheat oven to 350 degrees F (175 degrees C).

  • Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate.

  • Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet.

  • Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet.

  • Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.

Per Serving: 355 calories; protein 9g; carbohydrates 28.4g; fat 21.9g; cholesterol 27.9mg; sodium 680.2mg. Do not spread out dough too thinly on work surface, or it will be harder to roll up.