Prep Time



Cook time




  • 1 cup franks redhot goldfish, plus more for serving
  • 1 cup shredded white Cheddar cheese
  • 1 teaspoon McCormick® Garlic Powder
  • 1 sheet (from 17.3 ounce package) Pepperidge Farm® Puff Pastry, thawed
  • 1 egg, lightly beaten
  • 2 cans (10.75 oz each) Campbell’s® Condensed Tomato Soup
  • 1/4 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce


  1. PREHEAT oven to 375°F. Mix Goldfish crackers, cheese and garlic powder in medium bowl. Unfold puff pastry sheet on lightly floured surface. Roll and stretch dough into a rectangle about 11 inches wide by 14 inches long. Brush top of dough with about 1/2 of the beaten egg. Sprinkle evenly with Goldfish cracker mixture, spreading all the way to edge.
  2. STARTING from short side of rectangle, tightly roll dough into a log (like a jelly roll). Cut crosswise into 16 slices. Place pinwheel slices, cut-side down, about 1-inch apart on parchment-lined baking pan. Brush tops of pinwheels with remaining beaten egg.
  3. BAKE 15 to 18 minutes, until golden brown.
  4. MEANWHILE, prepare tomato soup as directed on package, stirring in RedHot Sauce. Serve pinwheels with tomato soup, sprinkled with additional Goldfish crackers, if desired.
  5. Test Kitchen Tips:
    •To make even pinwheel slices, cut log into quarters. Then cut each quarter into 4 slices.
    •Substitute 1 teaspoon of Taco Seasoning in place of the Garlic Powder for a Tex-Mex Inspired pinwheel.