TASTE OF HOME
Pumpkin Pinwheels
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min.
YIELD: 32 pinwheels
Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. —Anndrea Bailey, Huntington Beach, California
Ingredients
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2 packages (8 ounces each) cream cheese, softened
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1 cup shredded part-skim mozzarella cheese
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1/2 cup chopped roasted sweet red peppers, drained
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1/4 teaspoon Italian seasoning
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1/4 teaspoon garlic salt
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1/4 teaspoon onion powder
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2 tubes (8 ounces each) refrigerated crescent rolls
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Pretzel sticks, optional
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Fresh cilantro leaves, optional
Directions
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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.
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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.
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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.
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