Riding on the disappointment of the Rosemary Pinwheels, I decided to try my hand at these. It should be easy to improve on something that “tastes like pine trees.” (Although I thought they were good, just not what I was expecting.) How hard could it be, right?
- 1 can (8oz) crescent dinner rolls
- 1/2 cup cream cheese spread
- 1 1/2 slices Havarti cheese, crumbled
- 1/4 cup salsa
- 2 t ranch dressing mix
Preheat oven to 350°F. Spread out the crescent rolls onto a cutting board and divide into four rectangles. Press seams of triangles together. Combine all other ingredients into a small bowl and mix well. Spread mixture evenly on all four rectangles. Starting at the narrower end, roll up as tight as you can without squeezing out the filling. Press seam to seal. Cut each roll into six pieces and place on a baking stone. You will have 24 pinwheels in all. Bake at 350°F for 8 minutes, then turn up the temperature to 375°F and bake 4-6 more minutes until golden brown on top.
I love southwestern flavors. So I thought that I would try to make a southwestern flair on the pinwheels. I was very pleased on the improvement over the rosemary ones. (Hopefully Gray will agree.) These were delicious but need a few minor changes.
- Either put less salsa or find one that doesn’t have much liquid. It seeped out onto the stone a fair amount and made some of the pinwheels that I didn’t wrap tight enough try to collapse.
- Put more ranch dressing mix in! Yummm!
- By all means, buy the “crescent roll” dough that has not been cut! I saw it at BJs but wasn’t planning to make this when I was there. Or you could just be awesome and know how to make the dough from scratch.
Gray: These were awesome and did not taste like pine trees!