How to Make Making Corned Beef Hash And Eggs

Creamy Corned Beef Hash Pinwheels

How to make corned beef hash.

Recipe Summary Creamy Corned Beef Hash Pinwheels

A delicious twist on traditional pinwheels that make for a fast and filling breakfast or brunch food.

Ingredients | Making Corned Beef Hash And Eggs

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

Directions

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.

Do not spread out dough too thinly on work surface, or it will be harder to roll up.

If dough seems too mushy after filling it with the corned beef hash, wrap rolls tightly in plastic wrap and refrigerate for 30 minutes before baking.

These can be made ahead of time. Prepare the rolls and refrigerate the night before. In the morning, slice the rolls and bake.

Info | Making Corned Beef Hash And Eggs

prep: 20 mins cook: 12 mins total: 32 mins Servings: 8 Yield: 8 servings

TAG : Creamy Corned Beef Hash Pinwheels

Appetizers and Snacks, Pastries,

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