Italian Pinwheels

Ingredients

• 1/2 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons chopped sun-dried tomatoes
• 1 (8-ounce) package refrigerated crescent rolls

Directions

1. Preheat oven to 375°F.
2. In a medium bowl, mix together mozzarella cheese, Parmesan cheese, ricotta cheese, parsley, basil, garlic powder, onion powder, salt, pepper, olive oil, and sun-dried tomatoes.
3. Open crescent roll package and unroll onto a baking sheet. Make sure to leave the seams of the crescent rolls intact.
4. Spread the cheese mixture onto the crescent rolls, leaving a 1/2-inch border around the edges of the dough.
5. Beginning at one end, roll up the crescent dough. Cut into 1-inch slices.
6. Bake for 12-15 minutes, or until golden brown.
7. Serve warm.

Interesting Facts

• These pinwheels can be stored in the refrigerator for up to two days.
• The pinwheels can be frozen for up to 3 months.
• The pinwheels make a great addition to a party platter.