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Herbed Crescent Roll Pinwheels

Easy on the eyes, these flavorful pinwheels also melt in the mouth. Serve them as a side or as an hors d’oeuvres with cocktails before dinner.

Serves 6
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
233 calories per serving


> 1/4 cup fresh parsley
> 2 tbsp fresh rosemary
> 2 tbsp fresh oregano
> 3/4 stick (6 tbsp) butter,  softened
> 1 tsp minced garlic
> 1 (8 oz) tube refrigerated crescent roll


Preheat the oven to 400°F. Chop the parsley, rosemary, and oregano. In a small bowl, mix the butter, herbs, and garlic. Season with salt and pepper.
On a large sheet of parchment paper, unroll the dough, firmly pressing perforations to create 1 large sheet. Spread the herb butter over the dough. Starting from the short side of the rectangle, roll the dough up jelly-roll style. Using a serrated knife, cut into ½-inch-thick slices. (If dough is too soft to slice, refrigerate 30 min., until firm.)
Arrange the slices on a parchment-lined baking sheet and bake 15 min., until golden brown.

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