Crispy Parmesan Pinwheel Roll-Ups

• 8 ounces refrigerated crescent roll dough
• 1/2 cup grated Parmesan cheese
• 1/4 cup softened unsalted butter
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Steps

1. 1 Preheat oven to 375°F.
2. 2 Unroll the crescent dough into one large rectangle.
3. 3 Mix Parmesan, butter, parsley, garlic powder, onion powder, and black pepper in a bowl until combined.
4. 4 Spread the Parmesan mixture evenly over the dough.
5. 5 Starting from the long side, tightly roll up the dough into a log.
6. 6 Slice the log into 24 even pieces.
7. 7 Place each piece cut-side down on a parchment-lined baking sheet.
8. 8 Bake for 12 minutes or until golden brown.
9. 9 Let cool slightly before serving.

Equipment

• Baking sheet
• Parchment paper
• Knife

Variations

• Swap Parmesan for Asiago or Romano cheese for a different flavor.
• Add cooked and crumbled bacon to the filling for a smoky twist.

Substitutions

• Use shredded mozzarella if Parmesan is unavailable.
• Substitute dried parsley for fresh if needed.

Pairings

• Marinara dip
• Fresh vegetable crudités

Nutrition

Tips

• For extra flavor, add a pinch of red pepper flakes to the Parmesan mixture.
• These can be made ahead and reheated before serving for best texture.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes.

Freezing: Freeze unbaked pinwheels on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 2-3 extra minutes to cook time.

Serving Suggestions

• Serve with a zesty marinara dip.
• Pair with a light white wine like Pinot Grigio.

FAQ