I’ve made this appetizer several times, and I find it tasty and easy to throw together! It’s probably not the last time these will be served at one our get-togethers. 😉
Rosemary Parmesan Pinwheels
- 1 can (8 ounces) Pillsbury Refrigerated Crescent Dinner Rolls
- 1/2 cup cream cheese spread or brick, softened (I used light.)
- 1/3 cup fresh Parmesan cheese, grated
- 4 tsp. fresh rosemary, snipped or 1 tsp. dried Rosemary
Preheat oven to 375°F. Roll out dough into one rectangle. Press seams to seal.
Place cream cheese in a small bowl. Add Parmesan cheese and rosemary. Mix well to combine. Spread mixture onto the dough out as close to the edges as possible.
Roll up the dough; pinch edges to seal. Cut crosswise into 24 slices using a serrated knife. Place slices, cut side down, on a cookie sheet.
Bake 12-15 minutes or until golden brown. Remove from oven to cooling rack. Serve warm.
Makes ~ 24 pinwheels
Source: Pampered Chef