Our spicy pinwheels are lovely to look at and even better to devour! They’re also easy as, well, pie, to make.
2 refrigerated rolled pie crusts
1/2 cup Texas Pepper Jelly – any flavor
2 tablespoons granulated sugar – I use Splenda
1/4 teaspoon ground cinnamon
1/2 cup finely chopped pecans
What to do:
Preheat your oven to 400, and coat a baking sheet with Pam or its equivalent. Use parchment paper if you wish.
On a clean work surface – I use the kitchen table – sprinkle half of the sugar and half of the cinnamon. Unroll one of the pie crusts and place it on the cinnamon-sugar mixture and press gently to help the mixture stick to the crust.
Now, spread half of the pepper jelly mixture evenly all over the crust and sprinkle of the pecans over the top.
Then, roll the crust into a “log” and pinch both ends tightly. Repeat this process with the other pie crust and remaining ingredients.
Bake for 20-25 minutes or until golden brown. The first few times you create these spicy pinwheels, it’s a good idea to set your oven timer to 15 minutes and when it rings, to check and then stand by to keep checking. No two ovens are alike, and overdone, too brown pinwheels are, well, not all that good. Baked exactly right, however, and nothing has ever tasted so good to you in all your life.
I like to brush melted butter onto the fresh-out-of-the-oven pinwheels, but my son prefers them without the butter. He just smears more pepper jelly on his.
These aren’t yeast rolls and won’t “rise” much, remember. They’re more “pie” then “roll.” In fact, if you prefer a slab of pie to a little pinwheel, you can just put the crust in a piepan and dump all of the rest of the ingredients on top of it.
It’s all up to you. Whatever shape your family prefers, you’ll never have to worry about flavors and tastes. With Texas Pepper Jelly, they’re ALL good.