Mediterranean Crescent Pinwheels

Mediterranean Crescent Pinwheels

(Recipe adapted from Cooking Light)

1 (8 oz) can Pillsbury regular or reduced fat refrigerated crescent dinner rolls

¼ cup chopped Kalamata olives

4 oz. Crumbled feta cheese

½ t. pepper

1 to 2 Tbsp. olive oil

6 Tbsp. chopped fresh basil

Heat oven to 375. Spray cookie sheet with nonstick cooking spray or use parchment paper. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press each to form (4) rectangles.

Using a mini food processor, combine olives, olive oil, and basil. Process just until chopped and well combined. Stir in feta and pepper to combine all ingredients.

Spoon mixture evenly among the 4 rectangles.

Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 4 or 5 slices. Place cut side up on cookie sheet.

Bake at 375 for 15 minutes or until golden brown. Serve.