These are yummy and easy...and only one point!

SPICY SPINACH PINWHEELS

Ingredients:

1 can (8 oz.) reduced-fat refrigerated crescent roll dough

6 T. fat-free cream cheese, softened

2 cloves minced garlic (or 1 tsp. from jar)

1/4 tsp. dried basil leaves

1/8 tsp. ground red pepper

8 large fresh spinach leaves

Vegetable oil cooking spray

Directions:

Preheat oven to 350 degrees F. On wax paper unroll dough into 2 long rectangles. Press firmly at perforations to seal. In a small mixing bowl, blend cream cheese, garlic, basil and red pepper. Spread rectangles with cream cheese mixture to within ¼ inch of edges. Top with spinach leaves. Starting at shortest side, roll up each rectangle. Press edges to seal. Cut each roll into 8 slices. Place slices, cut side down, on a cookie sheet that has been sprayed with vegetable oil cooking spray. Bake for 15-18 minutes or until light golden brown. Remove from cookie sheet immediately. Serve warm.

Yield: 16 servings

Nutrition information per serving: 56 calories, 6g carbohydrate, 2g protein, 2.3g fat, 0.6g saturated fat, 1mg cholesterol, 0.4g dietary fiber

Exchanges per serving: 1/2 starch, 1/2 fat

Source: Adapted recipe by Chef Dennis Berno