December 12, 2007

Rosemary Pinwheel Time

Tomorrow at work is a Holiday Snack Day…on the menu for tonight to make is two pumpkin pies, homemade whip cream and my one of my favorite snacks…Rosemary Pinwheels.

These pinwheels make a great snack to serve during the holidays and can be prepared ahead of time…then sliced and baked the day of.

Baked Parmesan Rosemary Pinwheels
1 can (8oz.) of crescent dinner rolls
1/2 cup regular cream cheese, softened
1/2 cup grated Parmesan cheese
4 teaspoons of fresh rosemary

Preheat oven to 375 degrees. Separate dough into rectangles and press all seams together. Place cream cheese, cheese and rosemary in bowl and mix well.

Spread mixture on each rectangle (about 2 tablespoons) and spread over entire dough, leaving 1/4 inch around edges. Roll up the dough and pinch the seam to seal.

* Your dough will be soft, so I've learned to place it in the freezer from about 20 minutes. Take out of freezer and then cut each roll crosswise into slices. Place on baking stone or cooking sheet.
Bake 12-15 minutes or until lightly golden brown.

1 comment:

Josh, Molly, Makayla & Allison said...

These Rosemary Pinwheels are WONDERFUL. I took them to a holiday gathering and they were a hit. I espically love them becuase they are SOOOO easy to make. Thanks Lane