Mediterranean Crescent Pinwheels Recipe -
Mediterranean Crescent Pinwheels Recipe
  • READY IN 45 mins

Mediterranean Crescent Pinwheels

Recipe by  

"Mediterranean flavors burst through layers of pastry in these pretty pinwheels."

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Ingredients Edit and Save

Original recipe makes 20 appetizers Change Servings
  • PREP

    25 mins

    45 mins


  1. Heat oven to 375 degrees F. Spray cookie sheets with CRISCO® Original No-Stick Cooking Spray. Separate or cut dough into 4 rectangles; place on lightly floured surface. If using crescent dough, firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.
  2. Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, mix cheese, pepper and oil. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.
  3. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on cookie sheets.
  4. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.
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  • Submitted by
  • Frances Beninate of Gretna, LA
  • Bake-Off Contest 39, 2000
  • Bake-Off is a registered trademark of General Mills ©2009
  • 2009© and ®/™ of General Mills
  • CRISCO® is a trademark of The J.M. Smucker Company

Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2008

there is a chicken jalapeno version of these on the pillsbury website that i love!!!! i left out the cilantro in that recipe and used canned shredded chicken - yummy. don't refrdigerate well - nothing withe cooked pillsbury dough does :(

Most Helpful Critical Review
Sep 21, 2009

Pretty, and probably would've been great if they weren't so salty. It just killed the flavor for me. Next time I'll try salami and mozzarella and see how they come out, I guess.

Jan 04, 2009

Five stars because it was yummy, inexpensive, and soooo easy to make! The first time I made it, I used dried basil since I didnt have fresh and added spinach for color. I tried it again with the fresh basil and it was equally as good, so you have a lot of flexibility here! Everyone loved them!

Jan 12, 2009

I added salami to this recipe and substituted mozzarella cheese for the feta and it was a big hit to dip in marinara sauce.

Nov 05, 2008

These were positively DELICIOUS! I used a crescent roll sheet, deli thin shaved honey ham, the whole container of cheese (5oz.) and dried basil. I made 1 log and cut this in 12 pieces. Excellent recipe! Tasted much like pizza without the sauce.

Oct 11, 2012

These were delicious and easy. The saltiness of the feta combined with the fresh basil and olive oil really is reminiscent of "mediterranean" or greek. Don't skimp on the basil, it's key to the flavor. They're flaky and tender, and the filling just melts in your mouth. Next time, I will add some chopped sun dried tomato to the filling, not only to enhance taste but to give this appetizer a little pop of color. Best served warm, and they reheat well. This is a keeper.

Aug 12, 2010

We thought these were delicious. I used seasoned feta (containing basil and sun-dried tomatoes) and thought that additional sun-dried tomatoes would be an excellent addition in the future. However, I have to knock off a star for 2 reasons. #1. It would be extremely hard to get 5 segments from each rectangle; I only got 4, and each of my end pieces was a little skimpy (and I doubled the feta in these). #2. At 375, 16 minutes over-browned mine; I'll use 350 next time. Thanks for the recipe, I'm sure I'll use this, (or some combination of this) again!

Mar 23, 2009

Brought to a friend's home and they flew off the plate. Easy to prepare and a definite winner.


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  • Calories
  • 84 kcal
  • 4%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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