Parmesan Rosemary Pinwheels

• 1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
• 1/2 c. regular cream cheese spread
• 1/4 c. (1 oz.) grated fresh parmesan cheese
• 4 tsp. snipped from rosemary or 1 tsp. Pantry Rosemary Herlo seasoning mix

1. Preheat oven to 375u0b0.
2. Separate dough into four rectangles on smooth side of large cutting board.
3. Press seams to seal.
4. Place cream cheese in small batter bowl.
5. Grate Parmesan cheese over batter bowl using Deluxe Cheese Grater.
6. Snip rosemary using kitchen shears; add to cheese mixture.
7. Mix well using small Mix N Scraper.
8. Using small spreader, spread each rectangle with 2 tbsp. cheese mixture to within 1/4 inch of edges.
9. Starting at short side roll up each rectangle; pinch edges to seal.
10. Cut each roll crosswise into six slices using serrated bread knife for a total of 24 slices.
11. Place slices, cut-side down, on a large round stone. Bake 12 - 15 minutes or until golden brown.
12. Remove from oven to cooling rack.
13. Serve warm using serving spatula.

rolls, regular cream cheese, parmesan cheese, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=79076 (may not work)