Recipe: Pimento-Cheese Pinwheels

This recipe is great both as an appetizer and a bread dish with supper. They are best eaten while still warm from the oven with the cheese still melted and gooey. I would think that any pimento cheese could be used in these roll-ups but would think that a firmer, heartier pimento cheese is best so as to not produce a soggy pinwheel. No doubt these would work very well using puff pastry in place of crescent rolls.

And how good would a pinwheel with mozzarella and pepperoni taste? The potential combinations are endless. Great recipe for older kids who have an interest in making their own snacks.

The dough was a little difficult to cut through without smooshing. Freezing the logs for a little while would help with the slicing, but not sure how it would affect the cooking time of finished product.

Pimento-Cheese Pinwheels (Kraftrecipes.com)

• 4 0z cream cheese, softened
• 3/4 cup shredded sharp cheddar cheese
• 1/4 cup chopped pimentos
• 4 green onions, finely chopped
• 1/8 teaspoon tabasco
• 1 (8-oz) package refrigerated crescent dinner rolls

1. Heat oven to 375 degrees.
2. With an electric mixer or wooden spoon, beat together all ingredients except crescent dough.
3. Unroll dough and press seams together.
4. Spread cream cheese mixture on dough.
5. Starting on 1 long side, roll up dough.
6. Cut into 16 slices and place on a baking sheet coated with cooking spray.
7. Bake 13 to 15 minutes or until golden brown.

Yield:16 pinwheels