Monday, November 10, 2008

Parmesan Rosemary Pinwheels

I came across this recipe a few years ago when I hosted my first Pampered Chef party at my house. One of the recipes I chose for the consultant to make were these and I am glad I did because they were a hit with everyone. I have made them quite a few times since and they always go over well.


These little bites are the perfect appetizer for any winter gathering like Thanksgiving dinner, Christmas dinner, or potlucks at work. Although these are great served warm I think that they taste just as good when served at room temperature also.

These pinwheels are so quick to make and bake that they would be perfect for something to throw together at the last minute. In fact, I bet they could just as easily be prepped and sliced and frozen in a single layer on a cookie sheet and then just baked at a moments notice. They are just so perfect for the craziness also known as the end of the year and holiday season. Also, do not be scared to get creative with the filling ingredients. Ham, spinach and Swiss cheese sounds pretty tasty as does strawberry with cinnamon and sugar sprinkled on top.


Parmesan Rosemary Pinwheels
Adapted from Pampered Chef, Season's Best, Fall/Winter 2003

Ingredients
1 can (8 ounces) Pillsbury Crescent Recipe Creations
1/2 cup regular cream cheese spread
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon Pampered Chef pantry rosemary herb seasoning mix or 4 teaspoons snipped fresh rosemary

Directions
1. Preheat oven to 375°F.
2. Roll out the crescent recipe creations dough.
3. Place cream cheese in small bowl. Add rosemary and Parmesan cheese to bowl and mix well.
4. Spread the entire sheet of dough with the cream cheese mixture, leaving a 1/4 inch border all the way around.
5. Roll up the sheet of dough from one of the long edges; pinch edges to seal.
6. Using a serrated knife cut the rolled up dough into ~22 slices.
7. Place slices, cut side down, on stone or a baking sheet lined with parchment paper and press down lightly to even the tops of each pinwheel out.
8. Bake 12-15 minutes or until golden brown.

13 comments:

Katie said...

OH YUM! Those look so good! Perfect app for the holidays!!

Kristen616 said...

Oh these look SO good!!! I can't wait to try them myself...perfect for the holidays!

Heather said...

Sounds yummy! But I wonder is there something else I can use instead of cream cheese? I don't particularly care for the stuff. But I love rosemary breads! Mmm.

ashley said...

yummmy! sounds really tasty!

Alissa said...

I love this app, so good!!!

That Girl said...

These sound soooo good!

Bob said...

Awesome, now I know what to do that tube of crescent rolls my girlfriend got at the store yesterday. Those look wicked good.

Colleen said...

These look simple and elegant - I love using rosemary too!

Spryte said...

You, Shane & I all broke out the crescent rolls this weekend. Those look great! I think I have everything to make them!

Carrie said...

Yum, these sound like the snake coils I made for halloween but minus the meat in them.

Cassi said...

THESE ARE SO YUMMY!

annieseats said...

I remember you recommending these long ago and I still have them on my "to try" list. I've got to make them soon!

Candy Apple said...

So even though with my two very young children I haven't been baking or cooking much the past few years, your blog has got me back into it. For some reason your particular choices of what to make, your photos and phrasing have inspired me. I have made these Pinwheels twice, see results here.

Super easy. I've also made the Toasted Buttered Pecan cake with the sugar water addition. I'll post that result on those comments.

I'll also be making the caramel cake (I am a caramel junkie) and many other items from your repertoire.

Thanks for getting me going!!