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Pumpkin Pinwheels

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

  1. 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.
  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 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.

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