We’ve reimagined grilled cheese sandwiches as toasty, bite-sized, and oh-so-snackable pinwheels. They’re equally at home as appetizers or partners for a bowl of tomato soup. While the seasonings here are kid-friendly, feel free to amp them up for adults by swapping in smoked paprika for regular paprika and using a more generous hand with the cayenne. The recipe is a Yummly original created by Angela Brassinga.
Satisfy your sweet tooth with this easy-to-make recipe for Grilled Cheese Pinwheels.
1. Info for Grilled Cheese Pinwheels
- Cook Time: 48 min
- Total Time: 48 min
- Servings: 7
- Calories: 392.47 kcal
2. Ingredients for Grilled Cheese Pinwheels
- 1/3 cup salted butter (melted)
- 1/2 tsp. paprika
- 1/4 tsp. garlic powder
- Pinch cayenne
- 21 slices white sandwich bread (squishy soft bread such as Wonder Bread)
- 7 oz. shredded sharp cheddar cheese
- 2 Tbsp. chopped chives
Preheat the oven to 375°F.
In a small bowl combine the butter, paprika, garlic powder, and cayenne.
Brush (or smear) the sides and bottom of an 8-inch or 9-inch round cake pan with some of the butter mixture and set remaining mixture aside.
Stack a few slices of bread at a time on a cutting board and cut off the crusts.
To make the wrapper for one grilled cheese roll, lay three slices of crustless bread end to end, overlapping them about 1/4 inch. Dab a bit of water between the slices where they overlap and press together to seal. Using a rolling pin, flatten bread to 1/8 inch thick to help connect the bread slices.
Lightly brush some of the butter mixture onto a bread wrapper and sprinkle with 1/4 cup of the shredded cheese. Dab one short end with water. Starting with the other short end, roll the bread into a tight jelly roll and squeeze to seal. Leave the sides open. Repeat with remaining butter mixture, bread, and cheese. Set on a large plate, seam side down.
Slice each roll into three equal pieces. Nestle the slices into the prepared cake pan, cut side up. If using an 8-inch pan, the rolls will be fitted together very snugly.
Brush the pinwheels with remaining butter mixture.
Bake the pinwheels on middle rack of oven until cheese begins to melt and bread is lightly toasted, about 20 minutes.
Check to see that pinwheels are done. Remove from oven or add time as needed.
Sprinkle pinwheels with chives and serve hot or at room temperature.