I saw this recipe in a magazine the other day, thought it would make an interesting packed lunch for the girls, bought the ingredients, promptly lost the recipe, found it quite easily online Sunday evening, and managed to whip up a batch on Monday morning, it went together so easily. Laura tried one and said, "Mom! you've got to save this recipe!" Julia took one look and said, "Eeuw!" but changed her tune however unwillingly when she'd actually sampled one.
There are various versions of this appetizer around the internet -- some say it's from Taste of Home, others from The Pampered Chef -- under various names and guises. That's not surprising, really, with such a simple and delicious recipe.
This would be very easy to double or even triple -- just estimate about a tablespoon and a half of cheese for each rectangle of crescent dough.
Ham and Cheese Pinwheels1 tube (8 ounces) refrigerated crescent rolls
6 tablespoons garlic-herb spreadable cheese
4-8 slices deli ham
fresh baby spinach leaves
Preheat oven to 400°F.
Separate crescent roll dough into four rectangles and pinch the seams to seal. Spread the cream cheese over each rectangle to within 1/4 in. of edges; top with the ham and then the spinach in a thin layer.
Starting with a short edge, snugly roll up each rectangle, and pinch the seams to seal. Cut each roll into six slices with a sharp knife. Place the slices cut-side down on an ungreased baking sheet.
Bake 8-10 minutes or until golden brown. Serve warm.
Makes 24. Active work time, about 5 minutes; total preparation time, 20 minutes.