Parmesan Rosemary Pinwheels

By pattiaroberts

Packed with flavor and simple to prepare.

Ingredients

• 1 can Pillsbury refrigerated crescent dinner rolls
• 1/2 cup regular cram cheese spread
• 1/4 cup grated fresh Parmesan cheese
• 4 teaspoons snipped fresh rosemary or 1 teaspoon rosemary herb seasoning mix

Preparation

Step 1

1. Preheat oven to 375 degrees. Separate dough into four rectangles on smooth side of a cutting board. Press seams to seal.
2. Place cream cheese in a small bowl. Pour Parmesan cheese and rosemary into the bowl. Mix well using a scraper. Using a spreader, spread each retangle with about 2 tablespoons cheese mixture to within 1/4 inch of edges.
3. Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using a bread knife for a total of 24 slices. Place slices, cut side down, on a round stone. Bake 12 to 15 minutes or until golden brown. Remove from oven to a cooling rack. Serve warm.