Pie crust pinwheels-Brooke

I ended up with just one photo this time... Lee made Thanksgiving dinner for 12 people and I was his faithful assistant. Had too many things to keep track of!

Pinwheels are versatile, friggin' delicious, and made easily with half a doubled pie crust recipe (for example, 1/2 for pumpkin pie; 1/2 for pinwheels). They can be made as an hors d'oeuvre, side or dessert, depending on the filling.

In the photo, our favorite two types are shown:
-(front) cheddar, chive and crumbled bacon
-(rear) pizza pinwheels- mozzarella, sauce, pepperoni, onion

The basic recipe is from an Associated Press article, where they give good directions about how to mix/spread the filling, roll, and cut: http://abcnews.go.com/Entertainment/wireStory?id=8844697

Lee makes a lard-based traditional pie crust (a recipe he prefers not to divulge) but any pie crust recipe can be used.

We have tried pinwheels lots of ways, and here's what we've learned:
-Use parchment paper. It eliminates sticking.
-Cut with a sharp, non-serrated, floured knife.
-The end pieces will probably look weird. Oh well.
-Spray Pam or something on the tray.
-On savory pinwheels, a sauce prevents them from being too dry.
-On sweet pinwheels, use generous sugar and spices, or it will taste boring.

AND

Kids LOVE these things!