22 min 10 min prep
1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup cream cheese
1/4 cup grated parmesan cheese
4 teaspoons snipped fresh rosemary or 1 tsp Pantry Rosemary Herb Seasoning Mix
Preheat oven to 375.
Separate dough into 4 rectangles on greased cookie sheet. Press to seal. Mix cheeses and rosemary together. Spread mix onto dough (about 2 tbsp per rectangle). Start at short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 6 slices using serrated bread knife.
Bake 12-15 minute or until golden brown. Remove from oven to stackable Cooking rack. Serve warm.
Yield: 24 pinwheels
Source: The Pampered Chef
1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup cream cheese
1/4 cup grated parmesan cheese
4 teaspoons snipped fresh rosemary or 1 tsp Pantry Rosemary Herb Seasoning Mix
Preheat oven to 375.
Separate dough into 4 rectangles on greased cookie sheet. Press to seal. Mix cheeses and rosemary together. Spread mix onto dough (about 2 tbsp per rectangle). Start at short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 6 slices using serrated bread knife.
Bake 12-15 minute or until golden brown. Remove from oven to stackable Cooking rack. Serve warm.
Yield: 24 pinwheels
Source: The Pampered Chef
1 comment:
Thanks for posting this! It's one of my favorites and I'd lost it. :)
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