• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 32

Pumpkin Pinwheels

  • Recipe Submitted by on

 Ingredients List

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup chopped roasted sweet red peppers, drained
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • Pretzel sticks, optional
  • Fresh cilantro leaves, optional


Preheat oven to 350°. Beat cream cheese until smooth. Beat in mozzarella, red peppers and seasonings until blended. Unroll tubes of crescent dough and separate each into two rectangles; press perforations to seal.
Spread cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Wrap and chill at least 1 hour.
Cut each roll crosswise into eight slices; place on ungreased baking sheets, cut side down. Bake until golden brown, 20-22 minutes. If desired, decorate with pretzel sticks and cilantro leaves to look like pumpkins.

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