I feel so strongly about not over doing appetizers at a dinner party, especially a holiday like Thanksgiving or Christmas when the main course should be the star. I usually go for a picky charcuterie plate, a relish plate with olives and pickles, and a plate of these mushroom pinwheels straight from the oven. Make them and watch them disappear before your eyes!
Mushroom Pinwheels
Mushroom Pinwheels
- 1 roll of Pillsbury Original Crescent Dough Sheet
- 4 oz. cream cheese, softened
- 4 oz. can whole mushrooms, drained and finely chopped
- 1 egg (for egg wash)
- 1 tablespoon poppy seeds
Preheat oven to 400 degrees.
On a lightly floured surface, unroll the crescent sheet. Use your fingers to push together the dough in any place where it is perforated. Use a rolling pin to get a rectangular shape.
Spread out a thin layer of softened cream cheese over the dough using an offset spatula or back of a spoon. Sprinkle over the finely chopped mushrooms. Roll up the dough on the long edge. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before slicing.
Slice dough into 1/4” disks and place them on a sheet pan lined with parchment paper. Beat the egg with a drop of water to create an egg wash and brush lightly over pinwheel tops. Sprinkle over poppy seeds.
Bake for 12-15 minutes, or until pinwheels are golden brown on top. Serve warm.
Note: These can be made weeks ahead of time. Just freeze the log tightly in plastic wrap. When you are ready to use, refrigerate for a few hours until the log is just soft enough to slice. Bake as directed.
laretrorecipe.com 