~16 Days 'til Christmas!~

Here is a delicious appetizer to make for your next Christmas party. I adapted it from a recipe in the 2003 Pampered Chef winter catalog. I hope I get a chance to make it again this year!

Holiday Pinwheel Wreath

2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 oz.) pkg. regular cream cheese
1 clove garlic, crushed
Frozen chopped spinach, thawed & drained
1 tsp. Italian seasoning
Grated Swiss cheese
1 firm red bell pepper
1 roasted red pepper (from jar)
Fresh rosemary

1. Preheat oven to 375°F. Separate dough into eight rectangles. Press seams to seal.

2. Mix together cream cheese, garlic, spinach and Italian seasoning. Spread each rectangle with about 2 tablespoons cheese mixture to within ¼ inch of edges. Sprinkle with Swiss cheese.

3. Starting at short side, roll up each rectangle; pinch edges to seal. Slice each roll into four slices for a total of 32 slices. Arrange 11 slices in a slightly overlapping circular pattern, leaving a 5-inch-diameter opening, in the center of a baking stone. Arrange remaining slices outside of the first ring, slightly overlapping each other. Bake 18-20 minutes or until golden brown. Remove from oven to a cooling rack.

4. While baking, use Pampered Chef Creative Cutters to cut red bell pepper into berry shapes. Cut a roasted red pepper into the shape of a bow.

5. When ready, garnish the wreath with fresh rosemary, red bell pepper “berries” and roasted red pepper bow. Serve warm.

Yield: 32 pinwheels


The embellishments in this post were created by: Action Central (frame) and Gina Miller (notepaper).