Cheese And Rosemary Pinwheels - cooking recipe

Ingredients

2 cans (8 oz. each) refrigerated crescent rolls
1 pkg. (8 oz.) cream cheese, softened
1/2 c. grated Parmesan cheese
2 1/2 tsp. dried rosemary

Preparation

Preheat oven to 375\u00b0.
Separate dough into four rectangles (per can).
Press seams to seal.
Crush rosemary slightly to release more flavor.
Combine cream cheese, Parmesan cheese, and rosemary and mix until well blended and creamy.
Spread cream cheese mixture on each rectangle.
Starting on the short side, roll up each rectangle and pinch edges to seal.
Cut each roll cross-wise into six slices.
Place slices on baking sheet, cut side up, and bake 12-15 minutes or until golden brown.
Best if served warm.
Makes 48 bite-sized pinwheels.