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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pinwheels Recipe

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This recipe for Pinwheels is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tube of Pillsbury Grands crescent rolls
1 8 oz package of cream cheese
1/2 C powdered sugar
1/2 tsp vanilla
flavoring of choice. Pretty much anything you like. Some that I have made are:

Maple extract and finely chopped nuts
Cinnamon and finely chopped pecans
Straw/berry jam/preserves
Orange marmalade
Chocolate chip cookie - mini choc chips and molasses
Lemon juice and/or zest
Pineapple preserves
Almond - Finely chopped almonds and almond extract
Peanut butter and jelly
Apricot jam/preserves
Peach jam/preserves
Directions:
Directions:
Preheat 350º
Mix the cream cheese and powdered sugar until smooth. Add vanilla extract and as much of the chosen flavoring as desired. Try not to thin the cheese mix too much.

Unroll first pair of crescent rolls. They will be a rectangle with a diagonal perforation. Pinch the perforation together on both sides to make a more or less intact rectangle. Spread 1/4 of the cheese mix evenly over the rectangle. Starting on the narrow side, roll into a "log". With a sharp thin-blade knife cut the roll in half and then each half into thirds, making 6 even slices. On a cookie sheet covered with parchment paper, lay the 6 slices out flat. Repeat with the next 3 pairs of crescent rolls.

If you get the cheese mix too thin and it won't stay in the roll, put as much as the roll will take without oozing out too much, make all 24 slices, then spread a dollop of cheese mix on top of each slice.

Bake 15-20 minutes, until golden brown.
Number Of Servings:
Number Of Servings:
24

 

 

 

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