Easy Eggnog Pinwheels

Easy Eggnog Pinwheels might be just the hor d'oeuvre you are searching for. This recipe serves 24 and costs 42 cents per serving. One portion of this dish contains around 1g of protein, 8g of fat, and a total of 139 calories. It can be enjoyed any time, but it is especially good for Christmas. 1427 people have made this recipe and would make it again. If you have butter, sugar, milk, and a few other ingredients on hand, you can make it. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes roughly 35 minutes. Overall, this recipe earns an improvable spoonacular score of 2%. Users who liked this recipe also liked Easy Pizza Pinwheels, Easy Parmesan Pinwheels, and Easy Parmesan Pinwheels.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 17 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400°F.In a medium bowl, beat together the cream cheese, sugar, rum extract and nutmeg.Unroll dough; separate each package into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.Spread the cream cheese mixture on top of each of the 4 rectangles. 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.Bake 12 to 17 minutes or until edges are golden brown. Remove from cookie sheet and let cool completely.To make the icing, combine the powdered sugar, butter and 1 tablespoon of milk. Add more milk until it is thin enough to drizzle over the pinwheels. Drizzle the icing over the pinwheels, then grate fresh nutmeg on top of the pinwheels.Store in the refrigerator.

 

Step by step:

1. Preheat the oven to 400°F.In a medium bowl, beat together the cream cheese, sugar, rum extract and nutmeg.Unroll dough; separate each package into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.

2. Spread the cream cheese mixture on top of each of the 4 rectangles. 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.

3. Bake 12 to 17 minutes or until edges are golden brown.

4. Remove from cookie sheet and let cool completely.To make the icing, combine the powdered sugar, butter and 1 tablespoon of milk.

5. Add more milk until it is thin enough to drizzle over the pinwheels.

6. Drizzle the icing over the pinwheels, then grate fresh nutmeg on top of the pinwheels.Store in the refrigerator.

Nutrition Information:

covered percent of daily need