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Olive-Feta Pinwheels

Olive-Feta Pinwheels
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Roll up flavors of the Mediterranean and bake them in tender, flaky crescent pastry. Mmm!

Prep Time:
20 Min
Total Time:
40 Min
Makes:
16 appetizers
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INGREDIENTS
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2tablespoons cream cheese spread (from 8-oz container)
1/4cup crumbled feta cheese (1 oz)
1/4cup chopped pitted kalamata olives
2tablespoons chopped fresh oregano or parsley
DIRECTIONS
1.Heat oven to 350°F. Spray cookie sheet with cooking spray.
2.If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12x4-inch rectangle.
3.Spread 1 tablespoon cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano.
4.Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
5.Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
High Altitude (3500-6500 ft): Bake 13 to 18 minutes.
High Altitude (3500-6500 ft):

Bake 13 to 18 minutes.

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