Parmesan Pinwheel Rolls
These Parmesan Pinwheel Rolls remind me of that one time I made and devoured an entire batch of the Red Lobster Cheddar Bay Biscuits. Although I must say, I did overeat, but I don’t regret it at all. Well, these rolls are just as addicting as the Red Lobster Biscuits. So I advise you have someone with you in the kitchen when you’re pulling these babies out of the oven to split half of the batch with (your sister will thank you later 😉).
Parmesan Pinwheel Rolls
Servings 4
Calories
Ingredients
- 1 9x9 puff pastry sheet room temperate
- 2 tbsp butter melted
- 4 cloves garlic minced
- 2 tbsp parsley chopped
- 1/3 cup parmesan grated
Instructions
- Lay out puff pastry sheet on a large piece of plastic wrap and let it come to room temperature.
- Preheat oven to 375 degrees F.
- In a small bowl, combine melted butter, garlic, and parsley. Spread the mixture out evenly on the pastry sheet. Sprinkle parmesan.
- Starting on one end, roll up the puff pastry sheet evenly into a log. Pinch the seam tightly to seal it. Cut into 9 rolls.
- Place rolls cut side up in a 9x9 inch baking dish coated with cooking spray.
- Bake for 20-22 minutes or until golden brown. Remove from pan to a wire rack.
Notes
To make this recipe ahead of time: Fully bake the pinwheels and let them cool. Arrange them on a baking sheet and freeze. Transfer to an airtight container or ziplock bag and store them for 3-4 weeks. Reheat on a parchment-lined baking sheet at 375 degrees F until warm.
