This recipe is sponsored by Cabot. We layer spinach, sharp Cheddar and scallions on a sheet of refrigerated crescent dough, and stud it with roasted red peppers for a festive pop of color. Rolled into a log, sliced into rounds and baked until golden, these pinwheels resemble holiday wreaths, and will be a welcome addition to your holiday breadbasket without laboring over time-consuming dough.
Preheat the oven to 350 degrees F and line an 18-by-13-inch baking sheet with parchment paper.
Unroll the crescent dough (do not separate into individual pieces) and pat into an 8-by-12-inch rectangle, gently pressing the seams closed. Brush evenly with the mustard and then then top with the spinach, Cheddar, scallions and peppers, leaving a 1/2-inch border all the way around. Sprinkle with 1/2 teaspoon salt.
Starting with a short side, roll the dough sheet into a log. Slice into 8 pinwheels and transfer to the prepared baking sheet. Bake until golden, 18 to 20 minutes.