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Poppy Seed Pinwheels Recipe

Poppy Seed Pinwheels

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

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  • on January 20, 2010

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    I believe when I saw the episode she said either a half a cup of cream cheese or 4oz. This recipe states twice as much. I should of followed my mind and used less cream cheese. I will try it again with less and see what happens. The flavor was awesome though. I

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  • on March 27, 2009

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    Ok, you have to make a FEW adjustments. I add a little more garlic for extra flavor. Most importantly is to adjust your oven or baking methods to suit tastes. I follow recipe BUT do cook longer that stated time. Bake this until it's brown. This is one of the most requested items I make. Christmas Eve, breakfast, appetizers, snacks, brunches...you name it...always a crowd pleaser. Easy, tasty, serves large group, and a universal recipe that can be easily adapted to your taste. A real winner.

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  • on March 08, 2009

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    After trying theses yummy little morsels and reading the reviews, I think It is supposed to have 2 cans of the rolls instead of one. After watching her make these I remembered her finished roll was much longer. The way the recipe directions read, add together to make 1 long rectangle. When I tried this with 1 can it was way to gooey with all that cream cheese. Will be making these with 2 cans tonight for a dinner party and I think this will make the difference. Thanks for this one Paula!

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  • on January 26, 2009

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    I had the same problems as other reviewers. I halved the cream cheese (thank you other reviewers but mine didn't cook all the way through. It tastes great once you get the recipe modified. That's why it only got 3 stars - tastes great, but not as written. Major overhaul needed. But it's worth the overhaul.

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  • on February 29, 2008

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    These were so simple to make & Deeee-licious!

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  • on February 11, 2008

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    Made these tonight as an alternative to plain old bread for dinner. I followed other reviews and cut down on the cream cheese, added parmesan cheese and scored in opposite directions. They turned out golden brown, flaky, and so so delicious. My finicky 15 year old daughter who usually says it was okay said that these were delicious! Will add to my recipe box and make again...Soon!

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  • on February 07, 2008

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    Yummy Goodness...

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  • on February 04, 2008

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    I have made this recipe twice now, the first time following the recipe to a tee and it was just too gooey. I made it a second time, using less cream cheese and leaving it in the oven a few minutes longer and it was still very messy. Once you cut the roll it becomes a gooey mess. I just wonder if the crescent rolls are not substantial enough. I may try this again using two crescent roll doughs, instead of one to see if that helps. The flavor is there but the consistency is a little off....

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  • on January 26, 2008

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    We LOVED this recipe! I used 1/2 the cream cheese mixture and baked a little longer than the recipe called for and it turned out great! I will definitely make this one again...

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  • on January 13, 2008

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    I made these with about half the cream cheese (like many reviews suggested. I also cut them into about 1 inch pieces and them placed them on their side and baked them that way (like you would a cinnamon roll. I baked them for about 20 minutes and they turned out great!!! I think they are even prettier that way because you can see the pinwheels and the chives and parsley really stand out.

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