It’s always good to have a few quick and easy recipes for when you need something last minute. You don’t know the number of times Mr. P has announced to me at that he has a potluck at work the night before it is set to occur.
Normally, I like to make everything from scratch, but every once in a while I’ll cheat a little by starting out with something pre-made and then altering it. These pinwheel cookies look pretty and use Pillsbury crescent dough as their base.
You roll out the dough and then spread a thin layer of Nutella before rolling it back up. Then you slice small discs. The dough will get slightly squished, but that’s okay. The cookies will spread back out into round discs during the baking process.
You can fill these pinwheels with other spreads as well, but our favorite is Nutella.
- 1 can premade Pillsbury crescent rolls dough
- Nutella spread
- Preheat oven to 350F. Line baking sheet with parchment paper.
- Roll out dough on flat surface. Spread a thin layer of Nutella across surface, leaving a small amount of dough untouched alone all four sides. Roll dough back up. Using a sharp knife, slice dough about 1/2 inch thick. Dough rounds might squish somewhat but they will spread back out during baking.
- Place pinwheels on baking sheet about 1 1/2 inches apart. Bake about 10- 15 minutes until dough is puffed and edges turn brown.
