Cheesy Dill Pinwheels
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1 can (8 ounces) Pillsbury refrigerated crescent dinner rolls
1/2 cup softened cream cheese spread
1/2 cup colby/Monterrey Jack cheese, finely shredded
2 teaspoons finely chopped fresh dill
Preheat oven to 375 degrees. Grease 11x13-inch jelly roll pan. Open and separate the four dough rectangles on a dry, flat surface. Mix cream cheese and dill together in small bowl. Spread cream cheese mixture over each dough rectangle, about 1/4 recipe. Starting with short side, roll each dough rectangle into a roll. Pinch edges of roll to seal. Cut each roll crosswise into 6 pieces. Place cut sides down on greased jelly roll pan. Evenly space pieces and bake for 11-14 minutes, or until golden brown. Remove pieces from pan and place on rack to cool. Serve warm. Makes 24 pieces.