Monday, December 30, 2013

Fresh Herb and Cheese Pinwheels

I have embraced the beauty and simplicity of keeping crescent roll dough on hand for emergency appetizers.  How else would I have been able to whip up these pinwheels in a few minutes on Christmas Day when the people were getting nibbly and the lasagna was taking longer than usual to cook through?  The genius in these is using whatever you have on hand.

I'll be doing quite a few variations on this recipe - I'm already planning to make a twist on these for our New Years Eve bash.  Super simple, 3 step recipes are amazing and if you want to make these for a party, you can whip up the filling mixture up to a week ahead of time and just let it soften enough to spread before using it.

1 package of crescent roll dough ($2.00)
2 oz. cream cheese ($.15)
1/2 C. shredded cheese, I used gouda, cheddar, provolone, and swiss ($.20)
1 T. parmesan ($.05)
1 tsp. fresh thyme ($.10)
1/2 tsp. dried basil ($.05)
1 T. each mayo and garlic butter ($.10)

Heat oven to 375.
Lightly grease a baking sheet.

Blend well all ingredients except crescent rolls.  Roll out crescent roll dough and pinch perforations to seal tightly.  Spread evenly the cheese mixture over the crescent roll dough and roll up tightly.  Slice dough into pinwheels, should yield 16 pinwheels.

Bake for 12-15 minutes, or until dough is lightly golden at the edges.

Yields: 16 pinwheels
Cost: $2.65
Cost per pinwheel: $.16

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