Posts Tagged ‘cream cheese’

Arugula Crescent Roll Pinwheels

June 17, 2010

Skip to Pinwheel Recipe

Everybody needs that go to “crap-somebody’s-coming-over-with-friends-and-I-need-appetizers-STAT” recipe.

I have several of these – mostly b/c I somehow always end up entertaining — and they all revolve around canned crescent rolls and biscuits.  No one said I was a nutritionist.

I’ve cranked out these specific appetizers multiple times for friends and family.  The best thing about this pinwheel recipe is it’s versatility — you can literally put ANYTHING in these as a filling and they’ll taste (and look) amazing. The below is one of my favorites, but you should experiment and make your own mix… just be sure to include the cream cheese :-).


  • One can of crescent rolls
  • 2-3 oz plain (or low fat) cream cheese at room temp
  • 3/4 cup arugula (finely chopped)
  • 1/2 cup Swiss cheese (grated)
  • Fresh ground black pepper (to taste)
  • Sea Salt (to taste)
  • 2 teaspoons rosemary

What you’ll need to clean up afterward:

  • Baking sheet
  • Cutting board
  • Knife

Step One: Preheat the over to the temp specified on the can of crescent rolls (usually around 450 degrees)

Step Two: On a clean surface, roll out the crescent roll dough in on piece.  You should be able to just unroll the dough, if the perforations are separating, squeeze them together.

Step Three: Evenly spread the cream cheese over the entire surface of the dough rectangle.

Step Four: Sprinkle the remaining ingredients over the top of the cream cheese.

Step Five: Beginning at one of the shorter ends of the rectangle, roll the dough into one log (should be about the same length as the dough was when originally after removed from packaging).

Step Six: Cut 1/2 inch medallions and place on a greased cookie sheet.

Step Seven: Bake for the minimum time on the roll packaging (usually 10-12 minutes) and check — pinwheels are golden when done.  Cool on wire rack for 3-5 minutes.

-Eat Hearty!