INGREDIENTS
1- 8 oz. can crescent rolls
6 T. garlic herb cheese spread
6 slices prosciutto
24-30 fresh baby spinach leaves
METHOD
Spread the dough into 4 rectangles. Seal the perforations. Spread the rectangles with the cheese. Top with prosciutto and spinach. Starting with the shortest side, roll each rectangle into a log. Press the edges to seal. Cut each roll into 6 slices. Place the slices, cut side down, on an ungreased cookie sheet. Bake at 375 degrees for 12-18 minutes.
DIRECTIONS
All you need to begin is an 8 oz. can of refrigerated crescent rolls. Just open the package and arrange the triangles into 4 rectangles. Be sure to seal the perforations. 
Next spread about 1 1/2 tablespoons of garlic herb cheese spread onto the dough.
Now arrange baby spinach leaves and prosciutto over the cheese.
Roll them up, starting with the shortest side.
Cut each roll into 6 slices.
Place the pinwheels, cut side down, on an ungreased cookie sheet.
Bake them at 375 degrees for 12-18 minutes.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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