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Pumpkin Pinwheels

Name: Pumpkin Pinwheels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 32 pinwheels
Cuisine: Europe, Italian
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling Bake: 20 min.

Makes

32 pinwheels

Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. —Anndrea Bailey, Huntington Beach, California

Pumpkin Pinwheels Recipe photo by Taste of Home

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Ingredients

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

Directions

Preheat oven to 350°. 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.
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.
Cut each roll crosswise into 8 slices; place on ungreased baking sheets, cut side down. Bake until golden brown, 20-22 minutes. If desired, decorate with pretzel sticks and cilantro leaves to look like pumpkins.

Nutrition Facts

1 pinwheel: 112 calories, 8g fat (3g saturated fat), 17mg cholesterol, 204mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 3g protein.

Pumpkin Pinwheels

Total Time

Makes

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