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Parmesan Cream Cheese Pinwheels Recipe

Guest Author - Sandy Moyer

Parmesan Cream Cheese Pinwheels

These melt-in-your-mouth appetizers are simple to prepare with refrigerated crescent roll dough. Serve warm.

  • 1 pkg. (8 oz.) cream cheese - regular or low-fat, softened
  • 1 T. grated Parmesan cheese
  • 1 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 1 can refrigerated crescent rolls
  • extra Parmesan cheese
  • paprika

Preparation -
Spray a cookie sheet with non-stick cooking spray; set aside. Combine the softened cream cheese, Parmesan cheese, Italian seasoning, onion powder and garlic powder in a mixing bowl. Mix until well blended. (A food processor can also be used for this step). Unroll the crescent dough on a pastry board or a cutting board. Press the edges of the dough together to form one rectangular piece of dough. Spread the cream cheese mixture on the dough to within 1/4" of the edge. Starting at a long edge, roll the dough into a log, jelly roll style. Cut the roll into 12 slices. Place the slices on the prepared cookie sheet. Bake in a preheated oven at 375º for 12 to 15 minutes. Sprinkle with extra Parmesan chesse plus a small amount of paprika before serving. Serve warm.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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