Average Rating: 0TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min.
YIELD: 32 pinwheelsIngredients
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup chopped roasted sweet red peppers, drained
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 2 tubes (8 ounces each) refrigerated crescent rolls
- Pretzel sticks, optional
- Fresh cilantro leaves, optional
Instructions
- 1. Preheat oven to 350°. Beat cream cheese until smooth. Beat in mozzarella, red peppers and seasonings until blended. Unroll tubes of crescent dough and separate each into 2 rectangles; press perforations to seal.
- 2. Spread cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Wrap and chill at least 1 hour.
- 3. Cut each roll crosswise into 8 slices; place on ungreased baking sheets, cut side down. Bake until golden brown, 20-22 minutes. If desired, decorate with pretzel sticks and cilantro leaves to look like pumpkins.
Nutrition Facts
1 pinwheel: 112 calories, 8g fat (3g saturated fat), 17mg cholesterol, 204mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 3g protein.