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 teaspoon Pantry Rosemary Herb
Seasoning Mix
Preheat oven to 375�F. Separate dough into four rectangles on smooth side of
Large Grooved Cutting Board. Press seams to seal.
Place cream cheese in Small Batter Bowl. Grate Parmesan cheese over batter bowl
using Deluxe Cheese Grater. Snip rosemary using Kitchen Shears; add to cheese
mixture. Mix well using Small Mix 'N Scraper(R). Using Small Spreader, 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 Large Round Stone. Bake 12-15 minutes or
until golden brown. Remove from oven to Stackable Cooling Rack. Serve warm using
Mini-Serving Spatula.
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. Source: Pampered Chef |