Million-Dollar Pillsbury Bake-Off Winner
Note: this post is about the 2013 Pillsbury Bake-Off winner. For the story on the 2014 winner and her recipe, click here.
Glori Spriggs of Henderson, Nev. didn’t have to travel far to win a million dollars. Her recipe for Loaded Potato Pinwheels won the grand prize of the Pillsibury Bake-Off, held at the Aria Hotel in Las Vegas just 20 miles from Spriggs’ home. One hundred finalists from all across American spent Monday morning cooking, and that night the winners were announced by “Top Chef” contest host Padma Lashkti. Spriggs will demonstrate how easy (and tasty) her recipe is on “The Queen Latifah Show” on Tuesday.
Her recipe used just seven ingredients that include Pillsbury Crescent Recipe Creations refrigerated seamless dough and Green Giant Seasoned Steamers grilled potatoes. She also won $10,000 in kitchen appliances from General Electric.
In a press conference, Spriggs told media that she will “buy a car with a back-up camera,” take her mother on a riverboat cruise, and have her daughter quite one of the two jobs she currently works. This year’s competitors had to drum up enough online votes to make it to the finals, and she credited her daughter for getting the word out on Facebook.
OK, I’ll admit that I sampled the Pinwheels while I was walking the contest floor, and I didn’t peg them as the grand prize winner. When so many other dishes were using bold flavors such as sriracha, jalapenos, chipotle, Greek seasoning, etc., they seemed a little bland and old-school. But that was part of the attraction for the judges, according to Jeff Houck of the Tampa Tribune. He was one of the nine judges.
“Nothing is more old-school than a baked potato,” Jeff told me after the press conference. “It’s a familiar, comforting flavor.”
But, he said, what made it a winner was the way she manipulated the idea into something that was bite-size, cute, and stayed nice and hot even after a wait at the judges’ table. He also said each pinwheel was only 70 calories per serving, “And there was enough flavor that you only need one of them.”
A few years ago, one of the Bake-Off finalists was a Loaded Baked Potato Pizza, and I remember finding it surprisingly good. This was a similar idea, but with a pinwheel twist.
I talked to Vincy Stringham of St. George after the winners were announced. “I didn’t win a million dollars, but I had a million-dollar experience,” she said. Coincidentally, Stringham’s Potato and Ham Mini Frittatas also used the Green Giant frozen grilled potatoes.
Here’s Glori’s million-dollar recipe:
Loaded Potato Pinwheels
1 bag (11.8 ounce) Green Giant Seasoned Steamers frozen backyard grilled potatoes
1 ¼ cups finely shredded sharp Cheddar cheese (5 ounces)
½ cup cooked real bacon bits
3 tablespoons milk
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
½ cup sour cream
2 tablespoons finely chopped green onion tops
Heat overn to 350. Spray larage cookie sheets with Crisco nonstick cooking spray
Microwave frozen potatoes 3-4 minutes to thaw. In a medium bowl, with fork, mash potatoes leaving some small pieces. Stir in cheese, ½ cup bacon bits and the milk, until well-blended.
Unroll dough on cutting board. Press into 14-by-8-iinch rectangle. Cut into 2 rectangles, 14-by-4 inches each. Spread half of he potato mixure on one rectangle to within ¼ inch of long edge. Starting at one long side, lightly roll up dough, pinch seams to seal. Using serrated knife, cut roll into 14 slices. Place slices cut side up on cookie sheet. Repeat with remaining dough and filling.
Bake 17-21 minutes or until golden brown. Remove immediately from cookie sheets to serving plate.
Top each pinwheel with sour cream, remaining bacon bits and the green onions. Serve warm.