Kathleen Brigham Recipe

cranberry cream cheese pinwheels

By Kathleen Brigham 54kbee

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:

Kathleen's Story

Something a little different for snacks or breakfast.


1 (8-ounce) package crescent roll dough (we used pillsbury crescent rolls)
4 ounces cream cheese, softened
4 tablespoons jellied cranberry sauce

Directions Step-By-Step

First heat the oven to 375 degrees. Unroll the dough and divide it into 2 rectangles (most store-bought doughs are perforated down the middle). Press together any other perforations to seal them. Using a butter knife, spread the cream cheese evenly over the 2 rectangles, leaving a 1/4- to 1/2-inch border on all sides, then spread the cranberry sauce over the cream cheese. Starting at the short side, roll each piece of dough into a log, then cut each log into six 1-inch-wide slices.
Place the slices on an ungreased cookie sheet and bake for 12 to 15 minutes or until golden brown. Let the pinwheels sit for 5 minutes (to allow the filling to set) before removing them to wire racks. Serve warm. Makes 12 pinwheels.

About this Recipe

Course/Dish: Other Breads
Other Tags: Quick & Easy, For Kids