1 can crescent dinner rolls
1/2 cup cream cheese
softened or spreadable
1/4 cup parmesan cheese
4 tsp rosemary
fresh, chopped
We got this recipe in 2003 when we attended a Pampered Chef demo at our friend's home. While we still own the awesome ice cream scoop we bought from there (the handle is filled with this liquid that takes the heat from your hand and transfers it to the spoon end to make it super easy to scoop), we think that this recipe is the most valuable thing we got from the demo. These parmesan pinwheels are great fresh out of the oven. Pass them around as nibbles to accompany cocktails.
Preheat oven to 375°F.
Separate dough into four rectangles on a large, smooth cutting board. Press diagonal seams to seal.
Combine the cream cheese, parmesan cheese, and rosemary in mixing bowl. Mix well.
Spread each rectangle with about 2 tablespoons cheese mixture to within 1/4-inch of the edges.
Starting on short side, roll up each rectangle into a cylinder, then pinch edges to seal. Cut each roll crosswise into 1 1/2-inch slices using bread knife.
Place slices, cut side down, on a parchment paper-lined cookie sheet. Bake 12-15 minutes or until golden brown.
Allow to cool for 3 minutes, and then serve while still hot.
source: Pampered Chef