Sun-Dried Tomato and Parmesan Pinwheels

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


can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
cup grated Parmesan cheese
cup chopped drained sun-dried tomatoes in oil


  1. 1 Heat oven to 375°F. Line cookie sheets with parchment paper, or spray with cooking spray.
  2. 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. 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. 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. 5 Bake 8 to 10 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.




Nutrition Information

Recipe Step Photos

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