Herbed Pinwheel Rolls
No crescent roll dough on hand? There's no need to run to the store if you have refrigerated breadstick dough. Form breadstick dough into 2 rectangles and proceed as Herbed Pinwheel Rolls recipe directs.
1 (8-ounce) package refrigerator crescent rolls
3 Tbsp butter, melted
1/2 tsp lemon juice
2 tsp dried parsley
1/4 tsp dried oregano
1 tsp dried basil
Preheat oven to 375°F. Unroll crescent roll dough. Separate into 2 rectangles.
Brush each rectangle with melted butter. Sprinkle with lemon juice.
Mix parsley, oregano and basil in a small bowl. Sprinkle herb mixture over each piece of dough. Roll up short edge of each rectangle.
Slice each dough log into 6 pinwheels. Arrange rolls on an ungreased baking sheet. Brush tops with remaining butter. Bake until rolls are golden brown, about 10 minutes.
Herbed Pinwheel Rolls tip: To quickly cut the rolls without mashing or tearing, use a serrated knife. Dip the knife in cold water between slices.