made this over the weekend,everyone was in love with this little jewel,so easy to make.

Tasted like I was eating grass. The spinach totally over powered the pinwheels. I used frozen, chopped spinach drained very well. I used garden vegetable flavored cream cheese. I froze the pinwheels for about 20 mins before slicing. I will not be making these again.

This recipe is a great start to many variations. It's a must to put the rolls in the freezer for about an hour in order to firm them before slicing into rounds. I may try real bacon pieces next time just to add flavor. But it sure is easy!

I was reallt disappointed with this recipes, especially after reading a number of glowing reviews. They had close to no flavor. I may try them again sometime using fresh spinach as someone suggested and MUCH more of the cheese spread as someone else suggested.

I loved these and so did my company. I used fresh baby spinach instead of frozen. Highly advise everyone else to go that route.

Although the spinach was "chopped" I would chop it up more with a knife and cutting board. We tried a dip rather than a cream cheese type substance, but that was not very successful. I would definately make this again, but use a cream cheese mixture. It was a hit with my family.

I've been making these as party appetizers for a few years now. I use fresh baby spinach and the light alouette garlic and herb cheese spread. Sometimes, I put in a few very thin slices of virginia baked ham from the deli as well. They are always a hit. I appreciate the idea to refrigerate them before slicing. I've always found them hard to slice, but I'd never thought of that. Thanks for the suggestion- I'll try it next time!

Great idea! I modified it a bit... sauteed diced ham, onion, and mushrooms in olive oil, then added to half of spinach mixture before placing on crescent roll dough. I also added some shredded cheese to the mixture, plus some oregano & ground black pepper. I made "mini" pinwheels, then topped with swiss cheese before baking. Had to bake an extra 5-6 minutes to get them cooked through and golden brown, but they were great! Especially good served with a creamy dressing/dip, like Ranch, dill, or Caesar. Will definitely make again!

So simple and soooo delicious! I used the "light" herb and garlic cheese by Alouette, and even used the "light" croissants... a HUGE hit with everyone who tried them! Thanks!

these pinwheels are easy & delicious! i made a half recipe for new years day using one package crescent rolls, a 4 oz. package of boursin's lite herb cheese spread & almost the whole 10 oz. package of spinach. as recommended by other reviewers, i chilled the roll for easier slicing. i also put the pinwheels under the broiler during the last minute to make them golden brown. thanks bonnie!

mix up the cheeses for a bigger variety of flavors

not a fan--i love garlic but that garlic cheese dip did not do it for me. if i make this again, i will make my own spread for it based on cream cheese. good idea though, thanks.

I like this recipe but I used twice the amount of garlic herb cheese spread.

These were ok I had trouble with the insides cooking, maybe I had too much filling but the outsides were close to burning before the inside dough was baked.

I make these every time I have hors d'voures now and they're always a hit.

This is a very easy and tasty appetizer. Definitely put the dough back in the fridge or freezer for a few minutes for easier slicing. Next time a will use more of the cheese spread and might even stir the spinach into it before spreading. I will make these many more times I'm sure!

Great and simple I fixed these the other night with our speggeti. I was able to sneak in a vegie. Every one injoyed them!