Savory Pumpkin Pinwheels with Bacon and Sage
These Savory Pumpkin Pinwheels have crispy bacon, shallots and sage whipped into a pumpkin-cream cheese blend. They’re perfect to make for a party or a holiday-dinner appetizer. As a host or guest, you’ll be well-loved if you offer these creamy bites of Fall.
I’ve been on the savory pumpkin train for many, many years now. You can just call me a savory pumpkin hipster.
As someone who gravitates towards a savory selection long before sweet, but also someone who can get behind the pumpkin spice trend, I love this unexpected combination of the innately sweet pumpkin and other salty, spicy or herbaceous ingredients.
These Savory Pumpkin Pinwheels are the perfectly balanced combination of all the above. And thus, they’ve been a crowd-favorite in our house for years. I first made this version for Luke’s Oktoberfest-themed birthday party a few years ago, and we’ve tried to bring them around once a season since then! This recipe is a remix with a few fun additions.
How to Make Savory Pumpkin Pinwheels
First, crisp up the bacon, then saute the shallots, sage and garlic in the pan. Combine that with pumpkin puree, cream cheese and Parmesan.
Then roll out the crescents and spread the mixture over the dough. Roll up and freeze briefly.
Slice and bake ’em up! Serve warm.
Other Savory Pumpkin Recipes:
While they do require a bit of a time commitment (and some dirty dishes) to make… they are an awesome appetizer for any Fall gathering or holiday party. Here are a couple ways to get the work done ahead of time:
1. You can always fully make and bake them in advance. Cool and freeze them individually, then reheat them in the oven just before serving! You can do this up to a week in advance.
2. Make the logs and place them in the freezer up to one day ahead of time. Then remove them, slice and bake right before serving.
3. Just make the filling ahead of time. Get the sauteing out of the way. Store in an airtight container in the fridge for up to 3 days. Then fill the crescents, roll, freeze, slice and bake!
The ultimate Fall appetizer. Crescent roll dough filled with crispy bacon, sage and shallot mixed with pumpkin for a cozy, creamy bite-sized treat. Serve as a pre-holiday dinner snack or bring with you to a holiday party!
- 1 pound bacon
- 1 package (8 oz.) cream cheese, softened
- 1 can (15 oz.) pure pumpkin puree
- 1 shallot, diced
- 2 tablespoons fresh sage, chopped
- 1 garlic clove crushed
- ½ cup Parmesan, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cans crescent roll sheets
In a large saute pan, cook the bacon strips (do not overlap). Remove cooked strips to a paper towel lined plate. Repeat until all bacon is cooked. Drain off the majority of the bacon fat except for a tablespoon or two. Dice the crisped bacon into small bits.
Return the saute pan to medium heat, toss in diced shallot and cook, stirring frequently, for about 5 minutes until softened and fragrant. Add in the chopped sage and crushed garlic. Stir and cook for 1 minute. Remove from the heat.
In a large bowl, combine pumpkin puree, cream cheese, sauteed shallots/sage/garlic mixture, Parmesan, garlic powder and red pepper flakes (if using). Stir until smooth and creamy.
Open the crescent dough and, if using the crescent rolls and not the dough sheet, press the triangle together.
Divide the pumpkin mixture in half and spread evenly on each crescent sheet. Go all the way to the edges except on one long-side of the sheet - leave about an inch of exposed dough. Roll up each crescent sheet on the long side, starting with the filled long-side and ending on the raw dough end, so that you can seal the edge. Make sure the seam is on the bottom.
Place the rolls in the freezer for 30 minutes to firm up and preheat oven to 350 F.
Once firm, slice the crescent pumpkin pinwheel logs into ½" slices and place the slices on parchment-lined baking sheets. Bake the pinwheels in the preheated oven for 25-30 minutes or until they're golden brown. Serve warm.