Friday, July 17, 2009

Parmesan Rosemary Pinwheels

These make a delicious appetizer! This recipe came from Meagan Eller (who got it from Pampered Chef).

1 can (8 oz) refrigerated crescent rolls
1/2 c cream cheese
1/4 c grated Parmesan cheese
4 tsp snipped fresh or 1 tsp rosemary herb mix (I actually add plain dried rosemary until it looks good)

Preheat over to 375.
Separate dough into 4 rectangles; press seems to seal (I use the recipe creations dough and just cut it in half.)
Mix cream cheese, Parmesan cheese and rosemary in a bowl.

Spread each rectangle with about 2 Tbl cheese mix (just divide it somewhat evenly) to within 1/4" of edges. Starting at the short side, roll each rectangle; pinch edges together. (It you use the recipe creations cut in half, roll the long side.)

Cut roll crosswise into 6 slices (12 with the recipe creations). Place slices cut side down on baking stone. Bake 12-15 minutes, until golden brown. Cool on rack.

They are best when served warm, but are still good chilled.

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