ok, so here's a happy coincidence which leads to a new! original! recipe...
somehow i ended up hosting the two major food holidays this year - thanksgiving and christmas... decidedly different audiences for each and decidedly different menus as well...
since my appetizers were such a hit at thanksgiving and since my parents werent here for thanksgiving, recycling them all seemed not only acceptable - but like the right thing to do... of course, i'm never one to be outdone by my prior self, so i had to add something to the mix...
so i decided to go with some tried and true pinwheels... you know, the kind you make with a tube of the pop-open refrigerator cans? the kind they use at parties to demonstrate the many uses of the pampered chef baking stone???
or, at least kinda... cause despite the fact that my parents have a FABULOUS, jealous-rage-inducing rosemary bush in their backyard, my mother doesnt like rosemary... therefore, the traditional recipe just wasnt going to cut it...
anyway, all that blah blah blah to tell you that i was planning on making up some pinwheels before i even knew i'd be opening the baking stone... and in a true moment of things working out the way they are supposed to, we read the stone instructions on how to properly 'season' the surface and it said "bake high fat foods (e.g. refrigerated biscuits) for the first several uses."
and really, who am i to argue?
courtesy of me
1 can refrigerated crescent rolls
2 cubes of pesto
~ 1/4 cup of feta
handful of pine nuts
Preheat oven to 375°F.
separate dough into four rectangles and press seams to seal. (or make your mom do that part like i did)
put pesto cubes in microwave for about 45 seconds until they have turned back into something spreadable
divide pesto evenly among the 4 squares and spread on each, leaving about 1/4" around each edge.
divide feta evenly among the 4 squares and sprinkle over the pesto.
roll up each rectangle (either way - it doesnt really matter so much) and pinch edges to seal.
cut each log into 4 to 6 pieces and place the little pinwheels on your baking stone (or a cookie sheet)
push 3 - 4 pine nuts into each pinwheel and slightly flatten each one with the palm of your hand.
bake for 12-15 minutes or until golden brown.