If there’s one thing I am particularly excellent at, it’s procrastination.
I tend to get to the bus stop just a minute or two before my bus does (and occasionally miss it altogether), I often don’t start planning dinner until I’m already at the grocery store, and I usually wrap up my holiday shopping just days before Christmas. I may or may not have wrapped gifts in the car on my way to a party a couple of times in my life.
It’s a habit that often bites me in the butt when I’ve invited a bunch of guests over and realize there’s no way I’ll have everything ready on time. Thankfully, like most experienced procrastinators, I’ve got a coping strategy… that is, a couple of last-minute appetizers I can whip up to distract my guests while I frantically finish preparing the rest of the holiday meal.
One of my favourite last-minute easy appetizers is these pastry pinwheels, because I can easily whip them up using a tube of Pillsbury Crescents and whatever fillings I happen to have kicking around. A couple of minutes and a handful of ingredients is all it takes to bake up a tray of piping hot delicious pinwheels to help distract my guests.
Talk about instant gratification! (And I’m not just talking about that really satisfying feeling of popping open the canister. Which, you have to admit, is half the fun of baking Crescents.)
For this particular version, I’d already swung by Walmart ahead of time to stock up on Pillsbury Crescents (at $1.27, they’re the best deal in town!), and I already had a package of soft goat cheese from the fridge and some honey and dried dates in my pantry.
Of course, if you don’t have any dates kicking around in your pantry, pretty much any other kind of dried fruit will do. Cranberries are the obvious choice for the holidays, but dried cherries or figs are also good. Just make sure you chop everything up into fairly small tidbits so that the fruit is evenly distributed throughout the pinwheel.
And if you’re really feeling ambitious, a sprinkling of chopped nuts like pistachios or walnuts is a really nice touch, too.
So hey, procrastination may be a seriously bad habit, but considering it’s also a convenient excuse to whip up a batch of these beauties, I’m not really complaining. And more importantly, neither are my guests!
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1 package (113g / 4oz) goat cheese, softened
- 1 tbsp honey
- 1 tsp heavy cream
- ¼ cup chopped pitted dates
- Preheat oven to 375°F.
- Unroll the crescent dough and separate into 2 long rectangles. Using your fingers, press the perforations closed to seal into each rectangle into one uniform sheet of dough.
- In a small bowl, whisk together the goat cheese, honey and heavy cream. Spread half of the cream cheese onto each dough strip in an even layer, and season with salt and pepper. Sprinkle with chopped dates and pistachios.
- Starting with one short side, roll up each rectangle; press edge to seal. Cut each roll into 8 slices, and arrange cut side down on an ungreased baking sheet.
- Bake the pinwheels for 12-15 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.