Parmesan Rosemary Pinwheels
- Reviews 2
Ready In: 22 mins
Yields: 24 pinwheels
Ingredients
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1⁄2 cup cream cheese
- 1⁄4 cup grated parmesan cheese
- 4 teaspoons fresh rosemary
Directions
- 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.
- Bake 12-15 minute or until golden brown.
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