Sun-Dried Tomato and Parmesan Pinwheels

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.