Sun-Dried Tomato and Parmesan Pinwheels

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

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  • prep time 35 min
  • total time 35 min
  • ingredients 3
  • servings 32
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
35
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
80mg
80%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.