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

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