I’ve heard it said, “give a southern girl a package of crescent rolls and she’ll make a party.” There’s a lot of truth in that statement. Crescent rolls are one of the few items that are always in my refrigerator. And have been since I was a little girl. I remember helping Mama roll them up and put them on the baking sheet. That was back when we whacked the tube against the counter top to open the package. We thought that was the most fun – smack that tube against the counter and out popped yummy crescent roll dough! It’s the little things, isn’t it?
Anyway, several food bloggers were recently asked to put their own spin on one of Pillsbury’s classic crescent roll recipes. The one I chose to work on is the Bacon Cheddar Pinwheels – a fantastic recipe that is perfect for so many occasions. I took the traditional ingredients and gave them an Italian twist using prosciutto instead of bacon and herbed ricotta instead of cheddar. I also added some chopped sun-dried tomatoes and a bit of mozzarella. I think they turned out great! What do you think?
You can see all the bloggers’ recipes on Serious Eats web site.
Preheat the oven to 350 degrees.
If using crescent dinner rolls, separate the dough into 2 long rectangles. Press each into a 12×4-inch rectangle, firmly pressing the perforations to seal them. If using a dough sheet, cut the sheet lengthwise into 2 long rectangles. Press each half into a 12×4-inch rectangle.
Mix together the ricotta cheese and dried Italian seasoning. Spread half the mixture on each rectangle. Sprinkle each rectangle with half the diced sun-dried tomatoes.
Place half the prosciutto on each rectangle.
Sprinkle each rectangle with half the mozzarella.
Starting from the short end, roll up each rectangle pressing the edge to seal. If the dough seems soft, place the two rolls in the refrigerator to chill for 30 minutes.
Remove from the refrigerator and cut each roll into 8 slices. Place the slices cut side down on a non-stick, ungreased cookie sheet.
Bake for 14-17 minutes or until the edges are golden brown. Remove from the oven and allow to cool briefly on a cooling rack. Serve warm. Leftover pinwheels may be reheated in the microwave for a few seconds.
Enjoy!
Serves 2 pinwheels per serving
Quick and easy party appetizer with the flavors of Italy - prosciutto, ricotta, and sun-dried tomatoes!
10 minPrep Time
17 minCook Time
27 minTotal Time
Save Recipe
Ingredients
- 1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 4 tblsp. ricotta cheese
- 1/2 tsp. dried Italian seasoning
- 4 tblsp. diced sun-dried tomatoes
- 4 oz. paper thin prosciutto
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees.
- If using crescent dinner rolls, separate the dough into 2 long rectangles. Press each into a 12x4-inch rectangle, firmly pressing the perforations to seal them. If using a dough sheet, cut the sheet lengthwise into 2 long rectangles. Press each half into a 12x4-inch rectangle.
- Mix together the ricotta cheese and dried Italian seasoning. Spread half the mixture on each rectangle. Sprinkle each rectangle with half the diced sun-dried tomatoes.
- Place half the prosciutto on each rectangle. Sprinkle each rectangle with half the mozzarella.
- Starting from the short end, roll up each rectangle pressing the edge to seal. If the dough seems soft, place the two rolls in the refrigerator to chill for 30 minutes. Remove from the refrigerator and cut each roll into 8 slices. Place the slices cut side down on a non-stick, ungreased cookie sheet.
- Bake for 14-17 minutes or until the edges are golden brown. Remove from the oven and allow to cool briefly on a cooling rack.
- Serve warm. Leftover pinwheels may be reheated in the microwave for a few seconds.
Notes
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More crescent roll recipes you might enjoy from around the internet:
- Crescent Pepperoni Roll-Ups from Plain Chicken
- Chicken Ranch Roll-Ups from Six Sisters’ Stuff
- 10 Easy Crescent Roll Recipes from Obsessive Mommy
- Chicken Stuffed Crescent Rolls from Jamie Cooks It Up!
- Cream Cheese and Cinnamon Crescent Rolls from Lil’ Luna
- Pumpkin Cheesecake Crescent Rolls from Shugary Sweet
- Cheesesteak Crescent Rolls from Favorite Family Recipes
What I was up to…
- One year ago: Oyster Stew
- Two years ago: Chicken Pot Pie
- Three years ago: Cheesy Chili Cornbread
- Four years ago: Braggin’ on BeeBop
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