Rosemary Pinwheels with Hot Honey
Thanksgiving is sneaking up on us quickly and the Friendsgiving plans are getting locked in, so I’m here to tempt you with my favorite little holiday season appetizer that I’ve been making for every family holiday since I was tall enough to see over the counter. These Rosemary Pinwheels with Hot Honey are the perfect balance of savory and sweet, making them the ideal starter for your holiday spread. They’re easy to make, but they look and taste like something you’ve spent hours on.
Flaky, buttery dough is filled with fragrant rosemary and salty Parmesan, then drizzled with spicy hot honey to finish it off. The combination of the warm, slightly spicy honey with the herby richness of rosemary makes each bite so irresistible. Whether you're looking for something to nosh on while you watch the dog show or need a quick and impressive appetizer for your next party, these Rosemary Pinwheels with Hot Honey are sure to steal the spotlight. They’re also great for making ahead, so you can spend less time in the kitchen and more time enjoying your guests!
Pinning down the perfect appetizer
Get creative with your filling and make it your own. Change up the herbs, try adding some chopped up sun-dried tomatoes or a thin layer of prosciutto to add some more depth of flavor.
To get those perfect flaky layers, keep the dough as cold as possible before baking. If it starts to get too soft while you're working with it, pop it in the fridge for a few minutes before continuing.
Rosemary Pinwheels with Hot Honey
With Thanksgiving just around the corner, these Rosemary Pinwheels with Hot Honey are the tastiest savory-sweet appetizer to add to your holiday spread. Easy to make yet adorably impressive, these flaky pinwheels are filled with fragrant rosemary, Parmesan, and a drizzle of spicy hot honey—an irresistible bite that will steal the spotlight at your next gathering!
Ingredients
- 8 ounce package of crescent rolls
- 1 cup cream cheese, at room temperature
- 1 cup freshly grated parmesan cheese
- 2 garlic cloves, roughly chopped
- 2 tablespoons rosemary, finely chopped
- ¼ teaspoon red chili flakes
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon kosher salt
- 1 teaspoon toasted sesame seeds
- Hot honey, for drizzling
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Open the crescent rolls and unroll the dough on the parchment paper. Most crescent roll doughs come pre-cut into 4 rectangles that are perforated to form 8 triangles. Separate the rectangles and pinch together those diagonal perforated lines to form 4 solid rectangles. Place the baking sheet in the fridge so the butter in the dough stays cold until you’re ready to bake.
- In a food processor, combine 1 cup of room-temperature cream cheese, 1 cup of freshly grated Parmesan, 2 roughly chopped garlic cloves, 2 tablespoons of finely chopped rosemary, ¼ teaspoon of red chili flakes, ½ teaspoon of freshly cracked black pepper, and ¼ teaspoon of kosher salt. Pulse until smooth, stopping to scrape down the sides as needed to ensure everything is evenly mixed.
- Once the oven is preheated, remove the dough from the fridge and divide the cream cheese mixture evenly between the 4 dough rectangles. Spread the filling all the way to the edges, then gently roll each piece of dough, pressing the seam to seal it.
- Cut each roll into 4 pieces, yielding 16 total pieces. Spacing them out evenly, place them cut-side up on the baking sheet to expose the pinwheel shape. Sprinkle 1 teaspoon of toasted sesame seeds over the pinwheels.
- Bake until golden brown, about 25 minutes. Transfer to a serving platter and drizzle generously with hot honey and enjoy them warm!
