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Vegetable Pinwheels

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  • 1 small carrot, grated
  • 2 shallots, minced
  • 3 tablespoons red pepper, minced
  • 1/2 cup mushrooms, small dice
  • 1/2 cup asparagus, small dice
  • 1/2 head fennel, small dice
  • 1/2 cup cheddar cheese, grated
  • 2 tablespoons butter
  • 1 pack crescent roll dough
  • Pinch of herbs du Provence


  1. Saute the vegetable in butter for about 3 minutes on high heat.

  2. Remove from the heat and allow cooling then adding the cheese.

  3. Take the dough and press the perforations together. Roll to 12" x 6".

  4. Spread the filling over the dough and roll up the 6" line to form a log 12" long.

  5. Slice into 1/2" slices and lay out on a parchment lined sheet pan.

  6. Bake at 375 degrees for about 10 minutes until golden and bubbly.

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