Sun Dried Tomato And Parmesan Pinwheels Recipe

Ingredients

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

1/2

cup grated Parmesan cheese

1/3

cup chopped drained sun-dried tomatoes in oil

Preparation

Heat oven to 375°F. Line cookie sheets with parchment paper, or spray with cooking spray.

If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat and press dough to form 8-inch square, sealing perforations. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Pat and press dough to form 8-inch square.

Sprinkle 2 tablespoons of the cheese onto 1 section; pat into dough. Turn section over; sprinkle other side with 2 tablespoons cheese. Repeat with second section of dough.

Cut each section into 16 squares. In each square, make diagonal slash in each corner almost to center of square. Fold tips of alternate slashed corners toward center, forming a pinwheel. Place on cookie sheet. In center of each pinwheel, place 1/4 to 1/2 teaspoon sun-dried tomatoes.

Bake 8 to 10 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.