Parmesan Rosemary Pinwheels

1 can crescent rolls

½ cup cream cheese), softened

¼ cup grated fresh Parmesan cheese

4 tsp snipped fresh rosemary or 1 tsp dried rosemary

Preheat oven to 375.  Separate dough into 4 rectangles and press edges together to seal.  Mix together cream cheese, Parmesan and rosemary in a small bowl thoroughly.  Place 2 Tbs of cheese mixture in the center of each rectangle and spread to ¼ inch of edge. 

Starting at short side, roll up each rectangle.  Cute each roll crosswise into 6 slices using a serrated knife.  Place rolls cut side down onto a baking pan or cookie sheet.  Bake 12-15 minutes until golden brown.  Serve warm.  Yield: 24 rolls.