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
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
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.