- 1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
- 1 teaspoon garlic powder
- 1 teaspoon ground pepper
- 2 (8 ounce) packages refrigerated seamless crescent dough sheets (such as Pillsbury®)
- 1 (4 ounce) package cream cheese, softened - divided
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate.
- Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet.
- Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet.
- Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.
05/16/2018
recipepes.com
Creamy Corned Beef Hash Pinwheels, recipe
PT15M
PT1H
5
455 calories
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