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Cheesy Crescent Roll Pinwheels – vegetarian recipe
Stav Kogan

Cheesy Crescent Roll Pinwheels

Looking for a crowd-pleasing appetizer that's ridiculously easy to make? These Cheesy Crescent Roll Pinwheels are the perfect bite-sized treat for any gathering. With flaky, buttery dough wrapped around a savory cream cheese filling, they're guaranteed to disappear in minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 pinwheel
Calories: 155
Ingredients Method Nutrition

Ingredients
  

  • 1 8-ounce / 227g (8 oz) package refrigerated crescent roll dough
  • 3 ounces (85 g / 3 oz) cream cheese, softened
  • 1/2 cup (480 ml) vegetarian bacon bits
  • 2 tablespoons (30 ml / 1 fl oz) dried onion flakes
  • 1 cup (100 g / 3.5 oz) grated Parmesan cheese
  • for Perfect Pinwheels
  • For truly vegetarian pinwheels, ensure your Parmesan cheese is made with microbial or vegetable-based rennet, as traditional Parmesan uses animal rennet.
  • For cleaner, more uniform slices, chill the rolled logs in the freezer for 10-15 minutes before cutting.
  • Feel free to customize the filling! Add a pinch of garlic powder, some finely chopped chives, or a dash of smoked paprika for extra flavor.
  • These can be assembled a day in advance. Prepare the logs through step 5, wrap them tightly in plastic wrap, and refrigerate. When ready, simply slice, coat, and bake.

Method
 

  1. Preheat your oven to 350°F / 175°C.
  2. Line two baking sheets with parchment paper.
  3. Unroll the crescent dough and separate it into 4 rectangles. Firmly press the perforations together to seal any gaps.
  4. In a small bowl, mix the softened cream cheese, vegetarian bacon bits, and dried onion flakes until well combined.
  5. Spread the cream cheese mixture evenly over each of the 4 dough rectangles, leaving a small border on the edges.
  6. Starting from one of the short sides, roll up each rectangle into a tight log. Press the final edge to seal.
  7. Using a serrated knife, carefully cut each log into 6 equal slices, for a total of 24 pinwheels.
  8. Gently roll the cut sides of each slice in the grated Parmesan cheese, coating them well.
  9. Place the pinwheels on the prepared baking sheets, about 1-2 inches apart.
  10. Bake for 13-15 minutes, or until the edges are golden brown and puffed.
  11. Let cool for a few minutes on the baking sheets before transferring to a wire rack.
  12. Serve warm.

Nutrition

Calories: 155kcalCarbohydrates: 12gProtein: 5gFat: 10g

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