Parmesan Rosemary Pinwheels
1 can (8 ounces) Pillsbury Crescent Recipe Creations
1/2 cup regular cream cheese spread
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon Pampered Chef pantry rosemary herb seasoning mix or 4 teaspoons snipped fresh rosemary
Preheat oven to 375°F.
Separate dough into four rectangles on cutting Board. Press seams to seal.
Place cream cheese in small bowl. Add rosemary and parmesan cheese to bowl and mix well.
Spread each rectangle with about 2 tablespoons cheese mixture to within 1/4 inch of edges.
Starting at short side, roll up each rectangle; pinch edges to seal.
Cut each roll into six slices using serrated knife for a total of 24 slices.
Place slices, cut side down, on stone or baking sheet and press down lightly to even the tops of them out.
Bake 12-15 minutes or until golden brown.