cheese pinwheels

Ingredients:

1 8-ounce can refrigerated crescent dinner rolls

4 ounces grated cheese, such as gruyere, sharp cheddar, and/or parmesan

Kosher salt and freshly ground pepper

Directions:

Unroll the dough onto a cutting board. Separate the dough into four rectangles, pinch the diagonal serrations together.

Scatter the grated cheese over the dough. Sprinkle with a little kosher salt and a few generous grinds of pepper. Press the cheese lightly into the dough with a flat hand so it adheres.

With a sharp knife, cut each rectangle into quarters lengthwise. Then cut each strip in half lengthwise to make eight thin strips. Roll each strip into a pinwheel, the cheese will hang out on either end.

Place on a foil lined rimmed sheet pan. Cover tightly with foil and freeze for several hours until solid. Store the frozen pinwheels into a Ziploc bag and freeze.

Place the frozen cheese pinwheels on a parchment paper lined baking sheet (don’t use foil as it might tear and stick to the bottom of the cheese pinwheels)

Bake at 350 degrees for five to ten minutes until puffed and golden. Serve hot from the oven

Makes 32