Description
At 4:00 p.m. My friend and co-host announces that the guest list for our new years party has jumped by 10 or 15 people. Not wanting to make another trip to the store, i begin a little pantry expedition to see if i could up with another appetizer to fill in. Found some crescent rolls but didn't want to do a mexican or southwestern flavored pinwheel so i came up with this instead.
Ingredients
- Crescent Roll Dough
- Cream Cheese
- Dill
- Edam Cheese
Instructions
- Place cream cheese in a mixer or food processor and cream until smooth
- Add dill and edam cheese to mix and blend
- Open first canister crescent dough and piece together the dough into 2 rectangles pairing the our four triangles together in one sheet and the inner for triangles together in another
- Its okay to stretch the dough out a little bit
- Spread a thin layer of of the cream cheese on the dough
- Begin rolling the dough using the long side as the center of the pinwheel
- Contine rolling into tube
- Wrap tubes with wax paper twisting edges of paper
- Repeat with the second roll of crescent dough
- Place both tubes into the freezer for 20 minutes
- Preheat oven to 375 degrees
- Remove dough from wax paper and begin slicing into 3 / 8 inch pieces
- Place the pieces on cookie sheet
- Bake 12-13 minutes
- Allow the pinwheels to cool 5-10 minutes before removing from the cookie sheet
- If you remove too soon, they will not retain their shape as the cheese will be too hot and soft
- Serve either hot or cold