Caramelized Onion and Roasted Garlic Pinwheels

   The Angel Tree Hafla was a HUGE success for everyone involved!  All the dancers were beautiful.  My friends were flawless in the their performances, and it is always nice to new faces in the Nashville bellydance community. 

   There is one downside to last night....  I totally forgot to take pictures of the spread I prepared.  I know I'll be making the recipes again in the future; I will share pictures then.  Promise.  I am sure the next couple of weekends are packed with parties, so I'll still share the recipes!

   This first one is really yummy.  It uses a whole head of garlic and a mess of onions!  I know, your mouth is watering.  These were snatched up pretty quick, there were only 5 or 6 left at the end of the night.

   Oh, and every time I use mayonnaise, sour cream, cream cheese.... I use the reduced fat.  I actually prefer the flavor of the reduced fat/light versions most of the time.  But if you like the regular stuff, go for it!  I don't care.... just DO NOT use fat free!  That stuff is so nasty.

Caramelized Onion and Roasted Garlic Pinwheels
6 C thinly sliced onions (or chopped)
1 head garlic
8 oz light cream cheese, softened
1 1/2 C grated parmesan cheese
1/3 C chopped parsley
2 tsp thyme
1 tsp lemon juice
4 cans [reduced fat] crescent roll dough
salt and pepper
extra virgin olive oil

   Cut head of garlic in half, parallel to root end, exposing all garlic cloves.  Liberally drizzle with olive oil, wrap tightly in foil.  Bake at 350 deg F for 30 min.  Let cool in foil.  The roasted cloves should easily come out of their skins.  Mash with a fork.
   Heat a little oil over medium heat.  Add onions.  Caramelize.  Stir frequently to prevent burning.  It will take about 25 minutes to get the onions really soft and golden.  There will be about 1 1/2 C of caramelized onions in the end  Cool slightly.
   In a bowl. Combine garlic, cream cheese, thyme, parmesan, and lemon juice.  Fold in parsley and onions.  Salt and pepper to taste
   On a lightly floured surface, roll out crescent dough.  Press seams together.  Use a rolling pin to gently roll dough until it is about 2 inches longer both ways (12x10-ish).  Spread 1/4 of filling thinly over the entire surface of the dough.  Roll up longways.  Repeat with other 3 cans.
   Cut into 3/4 inch slices.  Place on a lightly greased baking sheet.  Bake at 350 deg F for 12-15 minutes, until golden brown.
    Makes about 60 pinwheels.

TIP:  Tightly wrap the rolled up pinwheels in plastic wrap and freeze.  You can keep them in the freezer for at least 2 weeks to have them on hand at any time!  Simply let the rolls sit at room temp for 30 minutes and use a very sharp serrated knife to slice.  Allow to sit at room temp for another 15 minutes and bake as usual.  Freezing the rolls even for just an hour or so makes them much easier to slice and they look very pretty!