Poppy Seed Pinwheels

Today I'm going to start off by making poppy seed pinwheels

I've got a light, softened cream cheese here. I'm going to add some dry parsley and some dried chives

and a half a teaspoon of garlic salt. And we're just going to mix that together

Crescent rolls are a fabulous thing. There's so many good hors d'oeuvres that you can make using these wonderful, delicate crescent rolls

All right, so we're just going to open these up, and I hope it doesn't pop and scare me

They get me every time. There we go. All right. Now, all I'm going to do is open them up and kind of roll them out

Press that into a nice rectangle. So we're just gonna take this light cream cheese center

and we're gonna put it onto our pastry. I'm just gonna do it part of the way

cause when I roll it I don want it to squeeze all out Alright we we just going to roll that up You want to put a little flour on your board to help me be able to roll it

See how quick and easy that was. Now we're going to spray our pan with Pam

All right, here we go. Lightly, because we're cooking lighter. I'm just going to move that to our pan

Right, now we're gonna take our egg beaters, and I'm gonna brush a light coating

over the top of our pastry. Now we're just gonna dust the top of it

with some poppy seed. All right, so all we have to do now is score our pinwheels

And I'm gonna just put a little flour here, so I'll have to run my knife through

And we're gonna cut not all the way through the pinwheel, but just through the pastry

When I'm cutting soft things, I always like to use a serrated edge

All right, now we're going to put this in a 375 degree preheated oven

And in the meantime, we're going to move down here and make our dip. And we going to bake it for about 10 minutes All right now we going to make a light dip for our fresh vegetable crudit And I gonna take light cream cheese

I'm using a light mayonnaise. And I'm using a light sour cream

Now I'm just gonna blend these together. Now at this point, I'm gonna add one tablespoon of vinegar

and one tablespoon of fresh lemon juice in there. Okay, here we go

All right, that's mixed up pretty good. Think it needs a little salt

And I think I'm even gonna put a little pepper in it to give it a little kick

because sometimes when you use light products, they fall short on flavor

Now at this point, I'm gonna be adding a half a cup of Roquefort cheese

All right, now I think out of all the strong cheeses that Roquefort my favorite I just love it And I like the clumps in it So like I said when I dip my vegetables in there I get a chunk of roquefort

All right, that takes care of our dip, our vegetable crudités. But right now I'm smelling these pinwheels

and I think we need to check on them. Ooh. Oh gosh, they look delicious

Mmm. That looks really, really good

And nobody will ever guess that I put a light center in it. Mmm

That looks so good. But you know, I think that next one maybe has more filling in it

So I'll leave that for the boys. And I'll come in here and get me a centerpiece

Yeah, now we talking. That's the piece I want. Looks delicious. Mm-mm-mm

Gosh, those are good