Pumpkin Pinwheels

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup chopped roasted sweet red peppers, drained
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion powder
• 2 tubes (8 ounces each) refrigerated crescent rolls
• Pretzel sticks, optional
• Fresh cilantro leaves, optional

1. Preheat oven to 350u0b0. Beat cream cheese until smooth. Beat in mozzarella, red peppers and seasonings until blended. Unroll tubes of crescent dough and separate each into 2 rectangles; press perforations to seal.
2. Spread cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Wrap and chill at least 1 hour.
3. Cut each roll crosswise into 8 slices; place on ungreased
4. , cut side down. Bake until golden brown, 20-22 minutes. If desired, decorate with pretzel sticks and cilantro leaves to look like pumpkins.

cream cheese, mozzarella cheese, sweet red peppers, italian seasoning, garlic salt, onion powder, crescent rolls, cilantro

Taken from www.tasteofhome.com/recipes/pumpkin-pinwheels/ (may not work)