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 375�F. 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.