How to make pinwheel appetizers

Mediterranean Crescent Pinwheels 

1. Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.   
2. Arrange 1/4 of prosciutto slices over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture over prosciutto on each rectangle. Sprinkle with basil.   
3. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place cut side up on sprayed cookie sheets.
4. Bake at 375°F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm. 

 

Bacon-Cheddar Pinwheels 

1. Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal. 
2. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions.  
3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.  
4. Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm. 

 

Mediterranean Crescent Pinwheels  

1 (8-oz.) can refrigerated crescent dinner rolls  
1/2 lb. prosciutto or cooked ham, thinly sliced  
4 oz. (1 cup) crumbled feta cheese  
1/2 teaspoon pepper  
1 tablespoon olive or vegetable oil  
6 tablespoons chopped fresh basil  
 
Bacon-Cheddar Pinwheels 
 
1 can (8 oz) refrigerated crescent dinner rolls 
2 tablespoons ranch dressing 
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled 
1/2 cup finely shredded cheddar cheese (2 oz) 
1/4 cup chopped green onions (4 medium) 
 
Cookie sheet
Serrated knife
Mixing bowl