Pumpkin Pinwheels

Total Time:Prep: 15 min. + chilling Bake: 20 min.

Recipe by Anndrea Bailey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. —Anndrea Bailey, Huntington Beach, California

TEST KITCHEN APPROVED

Pumpkin Pinwheels

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Yield:32 pinwheels
Prep:15 min
Cook:20 min
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Ingredients

  • 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
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Directions

  1. 1
    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 2 rectangles; press perforations to seal.
  2. 2
    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.
  3. 3
    Cut each roll crosswise into 8 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.

Nutrition Facts

1 pinwheel: 112 calories, 8g fat (3g saturated fat), 17mg cholesterol, 204mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 3g protein.
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