Parmesan Rosemary Pinwheels

1 can (8 ounces) Pillsbury(R) Refrigerated Crescent Dinner Rolls
1/2 cup regular cream cheese spread
1/4 cup (1 ounce) grated fresh Parmesan cheese
4 teaspoons snipped fresh rosemary or 1 teaspoon Pantry Rosemary Herb
Seasoning Mix

Preheat oven to 375°F. Separate dough into four rectangles on 
smooth side of Large Grooved Cutting Board. Press seams to seal.

Place cream cheese in Small Batter Bowl. Grate Parmesan cheese over
batter bowl using Deluxe Cheese Grater. Snip rosemary using Kitchen
Shears; add to cheese mixture. Mix well using Small Mix 'N Scraper(R).
Using Small Spreader, spread each rectangle with about 2 tablespoons
cheese mixture to within 1/4 inch of edges.

Starting at short side, roll up each rectangle; pinch edges to 
seal. Cut each roll crosswise into six slices using Serrated Bread Knife for 
a total of 24 slices. Place slices, cut side down, on Large Round Stone.
Bake 12-15 minutes or until golden brown. Remove from oven to Stackable
Cooling Rack. Serve warm using Mini-Serving Spatula.

Yield: 24 pinwheels

Nutrients per serving: (1 pinwheel): Calories 60, Total Fat 4 g,
Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 4 g, Protein 1 g,
Sodium 105 mg, Fiber 0 g

Variation: Holiday Pinwheel Wreath: Double ingredients for pinwheels.
Slice each roll into four slices for a total of 32 slices. Arrange 11
slices in a slightly overlapping circular pattern, leaving a
5-inch-diameter opening in center of baking stone. Arrange remaining
slices outside of the first ring, slightly overlapping each other but
not touching the first ring. Bake 18-20 minutes or until golden brown.