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Line your cookie sheet with parchment paper or a silipat baking sheet for perfect pinwheel bottoms and easy cleanup.
Create lines on your dough with a knife before slicing so you achieve even slices. Be sure to use a gentle sawing motion.
Prepare only half the recipe at a time, putting the remaining crescent dough in the refrigerator to keep it cool for easier cutting. (As the dough sits out it gets softer and harder to cut.)
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.