Cheesy Pinwheels with Italian Dip

Crowd-pleasing Italian flavors blend perfectly in a crescent pinwheel appetizer that's sure to be the hit of any gathering.

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Servings 16

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( 71 ) Ratings

71 Ratings

5 Stars 22%

4 Stars 15%

3 Stars

2 Stars

1 Stars

Member Reviews ( 10 )

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ingredients 6
Prep Time 15 min
Total Time 35 min

Ingredients

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/2: teaspoon garlic powder

3/4: cup shredded mozzarella cheese (3 oz)

1: egg, beaten

1/2: teaspoon Italian seasoning

1/2: cup tomato pasta sauce

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Directions

1 Heat oven to 350°F.
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 Sprinkle garlic powder and cheese over rectangles; gently press into dough.
4 Starting with 1 short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Brush tops with beaten egg; sprinkle with Italian seasoning.
5 Bake 15 to 18 minutes or until edges are golden brown. Immediately remove from cookie sheet. In 1-quart saucepan, heat pasta sauce over medium heat, stirring occasionally, until hot. Serve warm pinwheels with pasta sauce.

EXPERT TIPS

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Expert Tips

Make the pinwheels, and cover with plastic wrap. Refrigerate up to 2 hours before baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 80
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 2g, 2% Trans Fat 1g 1% ),
Cholesterol: 15mg; 15%;
Sodium: 180mg; 180%;
Total Carbohydrate: 7g; 7%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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piningfjord

report Posted Nov. 30, 2012 12:10 PM

I loved them. I used minced garlic instead of garlic salt, and they had lots of flavor. Just reheated a couple in the toaster oven, and I thought they were still pretty good the next day. I might use more cheese next time.

ambailey67

report Posted Nov. 10, 2012 7:49 PM

Made these for a quick appetizer. Sounded great, very disappointing!!Easy to make with cresent sheet, however, not flavorful at all. Tasted like dipping cresents in pizza sauce. Not a repeat for me.

sandrav654

report Posted May. 22, 2011 2:03 PM

I do an appetizer which is very similar using Pillsbury breadsticks. Cut each stick in half crosswise, then twist and place on baking sheet. Sprinkle with dried oregano and garlic powder and bake as directed. Serve warm with your own or a good purchased warm marinara sauce. Not good leftover (but crescent rolls and breadsticks never are), but oh-so-good fresh! Easy, quick, and well-liked.

MarilynLG

report Posted Mar. 22, 2011 11:28 PM

I did not find them easy to make, nor tasty; I had to use the regular Crescent Roll dough as the store does not carry the other. Mine fell apart when I moved them to the baking pan and did not look like pinwheels then. I agree they are not good reheated. I will not make them again.

JessicaSinyard

report Posted Mar. 4, 2011 12:14 PM

This was the MOST DELICIOUS recipe I have ever tried. I served it as a bread to have with our meal instead of an appetizer. They were all devoured before the meal was finished, and I had alot of fun making them. I would suggest using the seamless dough though, simply because I used cresent rolls and pinching the seams together took some time. But they were great, fun, and I was told that I MUST make them again. Wonderful Recipe!!!