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Poppy Seed Pinwheels

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1 slightly beaten (or egg substitute equivalent) egg
  • 1 can refrigerated crescent rolls
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried chives
  • 1 teaspoon dried parsley flakes
  • 1 (8 oz) package softened (or fat-free) light cream cheese
  • 2 teaspoons poppy seeds


In a small mixing bowl, combine cream cheese, parsley, chives, and garlic powder and set aside. On a floured surface, unroll the crescent rolls into rectangles and combine to make one long rectangle. Spread on cream cheese mixture and roll up like a pinwheel, staring at the long side. Seal edges.

Spray cookie sheet with cooking spray. Place roll onto cookie sheet and brush with egg and sprinkle with poppy seeds. Score 1/2 inches along the roll (not all the way through). Pull apart so that your scoring will not completely seal back up during baking. Bake at 375 °F until golden brown.

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