The deliciously addictive Vidalia onion, bacon, & cranberry pinwheel appetizers below are ideal for celebrations. How do I know this? Because I made them to celebrate the release of the Vidalia Onion Committee’s new promotional brochure, which features three onion ring recipes from…yours truly!

Yep, three out of the four recipes in the brochure are originals from Hugging The Coast, and the fourth comes courtesy of Top Chef contestant & Good Stuff Eatery restaurateur Spike Mendelsohn!

To say that I’m thrilled and honored is an understatement; I really didn’t know what to do with myself when these came in the mail, but cooking seemed to be the most logical response!

My thanks go out to Wendy Brannen of the Vidalia Onion Committee, for finding our site and choosing these recipes. Look for the new brochure soon in a supermarket near you, or you can see the online version of the Vidalia onion brochure here.

Here’s how to make the Vidalia Onion, Bacon, and Cranberry Pinwheels:

Ingredients:

8 oz pepper bacon
3 cups diced Vidalia onions
1/4 cup dried cranberries
1 Tbsp + 1 tsp red wine vinegar
1/4 tsp salt
1 Tbsp butter
2 Tbsp diced pimentos
1 scallions (green part only), minced (about 2 Tbsp)
1 – 8oz can Pillsbury ‘Recipe Creations’ crescent dough sheet
1 cup shredded medium cheddar or colby

PREPARATION:

Cut bacon into approx 1/4 inch bits (wet kitchen shears are best for this) and fry until crisp. Remove bacon pieces and set aside. Drain off all but 2 Tbsp of the oil and saute the onions over medium-low heat for 20 minutes, stirring frequently.

Add the dried cranberries, wine vinegar, salt, and butter; cook for 5 more minutes. Remove from heat, add pimentos, scallions, and reserved bacon. Adjust salt.

Preheat oven to 375 degrees. Unroll the crescent dough sheet on a lightly floured board or non-stick surface (a silicone baking mat works well) with one of the long edges closest to you — in other words, lay the dough out in ‘Widescreen Format’

Spread the cheese evenly from side to side and to the bottom edge; leave an inch of space along the top edge. Spread the onion/bacon mixture evenly over the cheese. Carefully roll the dough up from the bottom edge (rolling away from you), taking care not to tear the dough.

Cut the dough in 3/4 to 1 inch slices with a sharp wet knife and place on a baking pan lightly coated with cooking spray. Bake at 375 degrees for 15 minutes or until pinwheels are golden brown. Allow to cool on a baking rack for 5 minutes. Makes approximately 18 appetizers.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to read our newest Fish For Friday Recipe: Grilled Shrimp Cocktail.

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