Cheesy Pinwheels with Italian Dip

(71)
  9 reviews
  • 15 min prep time
  • 35 min total time
  • 6 ingredients
  • 16 servings

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent 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

Directions

  1. 1 Heat oven to 350°F.
  2. 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. 3 Sprinkle garlic powder and cheese over rectangles; gently press into dough.
  4. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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