Parmesan Rosemary Pinwheels Recipe
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Parmesan Rosemary Pinwheels

1 can (8 ounces) Pillsbury Refrigerated Crescent Dinner Rolls
1/2 cup regular cream cheese spread
1/4 cup (1 ounce) grated fresh Parmesan cheese
4 teaspoons snipped fresh rosemary or 1/2 teaspoon dried Rosemary

Preheat oven to 375F. Separate dough into four rectangles on smooth side of cutting board. Press seams to seal.

Place cream cheese in small bowl. Grate Parmesan cheese over bowl. Snip rosemary; add to cheese mixture. Mix well. Spread each rectangle with about 2 tablespoons cheese mixture to within 1/4 inch of edges.

Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using serrated bread knife for a total of 24 slices. Place slices, cut side down, on a baking stone. Bake 12-15 minutes or until golden brown. Remove from oven to a rack. Serve warm.

Yield: 24 pinwheels

Nutrients per serving: (1 pinwheel): Calories 60, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 4 g, Protein 1 g, Sodium 105 mg, Fiber 0 g

Variation: Holiday Pinwheel Wreath: Double ingredients for pinwheels. Slice each roll into four slices for a total of 32 slices. Arrange 11 slices in a slightly overlapping circular pattern, leaving a 5-inch-diameter opening in center of baking stone. Arrange remaining slices outside of the first ring, slightly overlapping each other but not touching the first ring. Bake 18-20 minutes or until golden brown.

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