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Potato pinwheels recipe wins $1 million at Pillsbury Bake-Off

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  • Loaded Potato Pinwheels

    Glori Spriggs, Henderson, Nev., won $1 million at the Pillsbury Bake-Off.

    1 (11.8-ounce) bag Green Giant Seasoned Steamers frozen backyard grilled potatoes

    1 1/2 cups finely shredded sharp cheddar cheese

    1/2 cup cooked real bacon bits (from a jar or package)

    3 tablespoons milk

    1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

    1/3 cup sour cream

    2 tablespoons finely chopped green onion tops

    HEAT oven to 350 degrees. Spray large baking sheets with nonstick cooking spray. Microwave frozen potatoes 3 to 4 minutes to thaw. In medium bowl with fork, mash potatoes, leaving some small pieces. Stir in cheese, 1/3 cup of bacon bits and the milk until well-blended.

    UNROLL dough on cutting board; press into a 14-by-8-inch rectangle. Cut into 2 rectangles. Spread half of the potato mixture on one rectangle with within 1/4 inch of the long side. Starting at one long side, roll up dough and pinch edges to seal. Using a serrated knife, cut into 14 slices. Place slices, cut side up, on baking sheet. Repeat with remaining dough and filling.

    BAKE 17 to 21 minutes or until golden brown. Immediately remove from baking sheets to serving plate. Top each pinwheel with sour cream, remaining bacon bits and green onions.



A million bucks and a trip to the “Queen Latifah Show”? Not a bad payday for Glori Spriggs of Henderson, Nev.

Spriggs was the winner of the $1 million grand prize at the 46th Pillsbury Bake-Off, held this week in Las Vegas. Spriggs gets two contacts with TV: Her win was announced by Padma Lakshmi, host of “Top Chef,” and she’ll appear Thursday on “The Queen Latifah Show.”

Spriggs’ winning recipe was Loaded Potato Pinwheels, a potato mixture wrapped in crescent roll dough and baked.

This year, the Bake-Off’s 100 recipes were chosen in three categories, Amazing Doable Dinners, Simple Sweets and Starters and Rise and Shine Breakfasts. Fan could vote online for some of the recipes that made the finals.

The Carolinas, there were four finalists this year: Niyati Mukherjee of Durham, with Roasted Garlic and Mushroom Flatbread, Craig Partin of Fuquay-Varina with Malted Milk Ball Peanut Butter Cream Squares, Stephanie Bright of Simpsonville, S.C., with Green Goddess Chicken Wellington, and Brenda Watts of Gaffney, with Chocolate Cherry Souffle Cupcakes.

Purvis: 704-358-5236
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