Nothing is more comforting when the cold weather hits than a bowl of onion soup. This recipe takes that classic flavour and turns it into a bite-sized appetizer to serve at your next holiday party! 

Baking Time: 14 minutes

Preparation Time:

Cooking Time:

Makes: 24

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Ingredients

  • 2 tbsp (25 mL) butter
  • 1 Ontario Leek, white part only, quartered and thinly sliced
  • 1 Ontario Onion, thinly sliced
  • 1/2 cup (125 mL) shredded Ontario Mozzarella Cheese
  • 1/4 cup (50 mL) block-style cream cheese, at room temperature
  • 1/4 cup (50 mL) Ontario Sour Cream
  • 1/2 tsp (2 mL) onion powder
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 pkg (226 g) refrigerated crescent roll dough

Instructions

In large skillet, melt 1 tbsp (15 mL) of the butter over medium heat. Stir in leek; cook, stirring, for 4 minutes or until softened. Set leek aside in medium bowl. In same skillet, melt remaining butter. Stir in onion; cook, stirring often, for 7 to 10 minutes, until onion is deep brown and softened. Add onion to leek. Stir in mozzarella cheese, cream cheese, sour cream, onion powder, salt and pepper until well combined.

On lightly floured surface, gently roll out dough into large rectangle, 14 x 9 inches (35 x 23 cm). Spread onion filling evenly over the entire surface of dough (if filling is hard to spread, microwave on High for 30 seconds); roll-up lengthwise to form a log.

Slice log into 1/2-inch (1 cm) rounds, place on parchment paper-lined baking sheet, spacing apart. Bake in 375°F (190°C) oven for 14 minutes or until lightly browned.

Tips: Filling can be made in advance and kept covered in the refrigerator for up to 3 days.

Baked pinwheels can be frozen in an airtight container for up to 2 months; thaw by microwaving on High for 30 seconds.

Nutritional information

1 Pinwheel

  • PROTEIN: 1 gram        
  • FAT: 4 grams
  • CARBOHYDRATE: 5 grams
  • CALORIES: 64    
  • FIBRE: 0 grams
  • SODIUM: 120 mg