Monday, May 13, 2013


2 tubes (8-oz each) refrigerated crescent rolls
1 cup pimiento cheese

Unroll crescent dough onto a lightly floured surface; pat into 2 rectangles, pressing the perforations to seal.

Spread half the pimiento cheese onto each rectangle going all the way to the edges.

Roll up each of the rectangles, starting with long end and cut each into 10 even slices.

Place onto the prepared baking sheet and bake at 400 degrees 10 minutes or until browned.

Yield: 20 pinwheels

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