Jalapeno Cream Cheese Pinwheels

Thursday, October 30, 2014

This is an appetizer that I made last  weekend to share with friends. So easy to make with three ingredients. These little pinwheels are great for cookouts and football games as well. (translation: good with beer) I doubled  the recipe yesterday and by the time we were ready to head out the door, there were only about 20 left. My kids and hubby ate most of them before I could get them out the door. They are that good! I used reduced fat cream cheese and reduced fat crescent rolls and they turned out awesome. I will definitely be making these again.

Jalapeno Cream Cheese Pinwheels

1 8oz block cream cheese, softened
1 3 oz can sliced jalapenos, chopped small (or more for hotter pinwheels)
2 cans reduced fat crescent roll dough

Preheat oven to 375
Prepare a lightly greased cookie sheet
Mix the softened cream cheese and  jalapenos  together in a bowl until blended.
Separate 2 cans of dough into 4 long rectangles and firmly press perforations together to seal.
Spread the cheese mixture evenly over the four rectangles.Starting at the short side, roll up each rectangle then pinch edges to seal. Cut each roll into 8 slices. Place cut side down on the baking sheet. Bake for 12-15 mins or until lightly golden brown. Immediately remove from baking sheet. Cool 3-4 mins. Serve warm.

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