Sometimes a quick, semi-homemade roll is all you need to take dinner from ho-hum to hallelujah. These herby pinwheels go well with just about any meal, from Italian pasta dishes to homestyle chicken and rice.
- Serves 8
- Active time 10 minutes
- Total time 20 minutes
Ingredients
- 1 (8-oz.) package refrigerated crescent roll dough sheet
- 1 Tbsp. olive oil
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh basil
- 1 tsp. chopped fresh oregano
- ¼ cup freshly grated Parmesan cheese
- Melted butter (optional)
Cooking instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Unroll the dough into a rectangle. Brush with oil and sprinkle with the herbs and cheese. Roll the dough into a log and cut into 8 even slices. Place the slices on the prepared baking sheet.
- Bake for 10 to 12 minutes or until the rolls are browned and cooked through. Brush with melted butter, if desired.
Pro Tip:
Not in the mood for herbs and Parmesan?
No worries!
Fill these with chopped sun-dried tomatoes, olives, Cheddar and crumbled bacon, or your favorite spice blend. You really can’t go wrong.
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