I have a confession to make. I've made these rolls for a long time, and thought I had pictures of them somewhere. I don't. The only one I can find is a slightly blurry picture taken with my old BlackBerry Torch at the old house. It's the picture I'm planning to use after the jump. I've just run out of time to make a fresh batch of these. When I was thinking of things for tailgating, though, these sprang to mind immediately.
J and I often have soup on Sundays, and chili during football season. It makes a ton, and then we can eat leftovers for lunch during the week. What goes better with soup or chili? Fresh rolls!
I found these rolls in a Holidays Best put out by Canadian Living in 2005. I started playing with the different filling ingredients until I found something that we really liked. Upon receiving a 6-pack of mustards from El Diabolo Mustard, I figured I could kick these up a notch again with the medium spicy and absolutely delicious Steakhouse Mustard.
Remember when I displayed some of what I received for participating in #10DaysofTailgate?
So whether you're eating chili at your next tailgate, or just have these as a side, there's enough protein to keep you satisfied for a while. With the addition of spicy mustard, how yummy!
I present to you now from Canadian Living's Holidays Best 2005, Diabolo'd Cheesy Bacon-Onion Pinwheel Rolls:
For the dough:
2 tsp sugar
2-1/4 tsp yeast
3 Tbsp oil
2 tsp salt
4 c flour
For the filling:1/4 c El Diabolo spicy Steakhouse mustard
2 c shredded old cheddar
1 c thinly sliced green onions
6 slices bacon, crisply cooked and chopped
1. In the pan of a bread machine, add ingredients in the order specified by the direction book. Use the dough cycle to make the dough.
2. Grease 2-9" round pans, and set aside.
3. On a pastry sheet, roll into a 16x11" rectangle. Brush with mustard, leaving a 1" border around the edges of the rectangle. Sprinkle with cheese, onions and bacon.
4. Roll up longways, and pinch the edge to seal. Slice into 16 equal-sized pieces. Arrange 8 rolls in each greased pan, cut side up. Cover and set in a draft free location to rise until doubled, about an hour.
5. Preheat oven to 375F. In a small bowl, beat egg with 1 Tbsp water and brush over the rolls. Bake at 375F for 30 minutes, until golden. Allow to cool in pans 5 minutes before turning out. Let cool on a rack.
Adapted from Candian Living (Fall 2005)
*Full Disclosure: I received 6 complimentary bottles of El Diablo Hot & Spicy Mustard for participating in #10DaysofTailgate. Feel free to use whatever spicy mustard you have on-hand. All comments are 100 % accurate and 100% my own.
Here's what the rest of the crew brought to the table...
Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm
Buffalo Chicken Sliders by girlichef
El Diablo Mango Mustard Glazed Grilled Scallops by Making Miracles
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Thai Chicken Skewers by Sew You Think You Can Cook
Bacon Cheeseburger Soup by From Gate to Plate
Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps
Pumpkin Bars by The Pajama Chef