Sun-Dried Tomato and Parmesan Pinwheels

Add a WOW to your appetizer buffet with an easy crescent roll.

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Servings 32

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( 10 ) Ratings

10 Ratings

5 Stars

4 Stars 18%

3 Stars 18%

2 Stars 18%

1 Stars

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ingredients 3
Prep Time 35 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: cup grated Parmesan cheese

1/3: cup chopped drained sun-dried tomatoes in oil

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Directions

1 Heat oven to 375°F. Line cookie sheets with parchment paper, or spray with cooking spray.
2 If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat and press dough to form 8-inch square, sealing perforations. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Pat and press dough to form 8-inch square.
3 Sprinkle 2 tablespoons of the cheese onto 1 section; pat into dough. Turn section over; sprinkle other side with 2 tablespoons cheese. Repeat with second section of dough.
4 Cut each section into 16 squares. In each square, make diagonal slash in each corner almost to center of square. Fold tips of alternate slashed corners toward center, forming a pinwheel. Place on cookie sheet. In center of each pinwheel, place 1/4 to 1/2 teaspoon sun-dried tomatoes.
5 Bake 8 to 10 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.