ok. not much worth the time/effort.

I made these pinwheels for a bridal shower and they were a hit! I used refrigerated pastry dough instead of making my own, just to save time, and it tasted great. Also, I added a few extra things like red bell peppers and slices of ham. I made the rolls about 2 weeks before the party, froze them, and then just thawed them, sliced, baked and served. So easy!

Used the suggestions for puff pastry and 1/2 cup shredded swiss cheese for extra flavor (and less work). Did not use all of them for my party and took some to work with some mild black bean and white corn salsa. A co-worker who caters asked for the recipe. I've already made more to stock my freezer. Love this recipe.

If you use Pillsbury crescent rolls and press each two-roll section together you will find a easy, tasty dough to use instead of the homemade pastry.

These were well recieved by our guests but I agree with others that the dough could use a bit of spicing up. I will try these again using Parmesan cheese in the dough as suggested by another reviewer.

Instead of making the pinwheels, I used puff pastry and put a small square in a tiny muffin pan and then filled it with the filling. I added sour cream and garlic to the filling--with those changes they were great.

The dough is bland and the amount of it rolled into the pinwheel makes for a dry bland appetizer. However the filling is great. Previous suggestions about rolling dough thinner may help but could make it too delicate to slice? Will use the filling with fillo or puff pastry dough in the future. Parchment paper is a must so the egg wash doesnt glue it to your pan.

found these to be great.

Elegant looking appetizer. I added minced garlic for more flavor.

This recipe (as is) is quite bland. It has a great presentation though and worth doctoring up and trying again. A little time consuming but once the seasonings are right will be worth it. The dough was dry & tasteless, but easy to roll out and work with. Would suggest adding seasonings to the dough & rolling a little thinner, also spice up the filling quite a bit.

Made a double batch because I was having 60 for cocktails. Loved the make ahead idea, didn't mind doing the work (although it was a bit time consuming),got great reivews at the party, but have 1 major complaint. Recipe says ungreased cookie sheet and I had great difficulty getting them off the sheet without breaking them. Next time I will lightly spray it so hopefully they won't stick.

Very good, but I did change the filling. First, I used three types of mushrooms: portobello, porcini and canned. Sauteed with the onion, garlic and deglazed with a little wine and reduced. Added de spinach, grated gouda cheese, a little cream and parmesan. Chopped it in the food processor and omitted oregano. Will do again.

i did not like these at all. the dough and the filling need more seasoning.

These were really popular at my party. I really liked the pastry part of these, however I'm only giving it 4 stars because I felt the filling was a bit dry.

This is ok. I am definately not a picky eater or much of a food critic usually...However...for the amount of prep time that goes into this it needs more flavor. It's great that it can be frozen and then pulled out...use your own judgement and add some flavor and the recipe will become 5 star!

This recipe tasted great and was a huge hit at my party. While making the filling mixture I also added about 1/2 cup of shredded swiss cheese and it seemed to hold it together nicely and add some flavor. I also chopped my mushrooms in the food processor so the pieces were very small. I had enough dough and filling to make 3 rolls, so I'm not sure if I made them the right size, but they still looked good to me. Everything was great except for when I was trying to cut it after I had chilled/frozen the rolls, it tended to tear and stuck to the plate. I think that with some extra flour on the plate or rolling them in saran wrap while they chilled/froze and using extra care while cutting would solve these problems though. Overall great taste, beautiful presentation, and a good recipe. I will definitely be making this for my next party.

I added extra parmesan cheese and a little bit of mozzeralla. These were very, very good.

These were tasty and pretty to serve. They seemed to take forever to make though, so I definitely recommend that you make a bunch and freeze them. I have done that already, and they taste the same once defrosted and baked. Thanks for the recipe!