Dill Pickle Crescent Pinwheels Recipe

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2 cup chive & onion cream cheese spread (from 7.5-oz container)
1/4 cup chopped dill pickles, drained, patted dry
1/4 cup finely chopped cooked ham

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 32 servings

Heat oven to 375°F. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.
Spread cream cheese over each rectangle to edges. Sprinkle each with pickles and ham; press lightly into cream cheese layer.
Starting with long side, roll up each rectangle; press seam to seal. With serrated knife, cut each roll into 16 slices; place slices, cut side down on ungreased large cookie sheet.
Bake 13 to 16 minutes or until golden brown. Immediately remove from cookie sheet to serving platter.