Stars of the party

SPECIAL TO THE VINDICATOR
PREAD HOLIDAY CHEER THIS time of year by throwing a fabulous party. After creating ambience with festive music and d & eacute;cor, it's time to impress guests with a variety of flavorful, enticing holiday appetizers.
And don't worry about being a frenzied host. Simply start with a few convenient products and inspiring holiday recipes from the Pillsbury kitchens, and you'll be well on your way to wowing all on your guest list.
BASIL AND HAVARTI CHEESE PINWHEELS
1can (8 ounces) refrigerated crescent dinner rolls
2tablespoons drained finely chopped sun-dried tomatoes in oil (from a jar)
1package (2/3 ounces) fresh basil leaves (30 to 35 leaves)
1/2cup shredded Havarti cheese (2 ounces)
Heat oven to 350 degrees. Spray cookie sheet with cooking spray. On work surface, unroll dough and separate into 2 long rectangles. With floured rolling pin or fingers, roll or press each into a 12x4-inch rectangle, firmly pressing perforations to seal.
Sprinkle tomatoes over each rectangle, spreading evenly. Sprinkle each with basil and cheese.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
Makes 16 appetizers.
Substitution tip: Havarti is a popular and versatile Danish cheese often used for sandwiches and omelets. It has a buttery, mild yet tangy flavor and a semisoft texture. Brick, Colby or fontina cheese makes a perfect substitute.
BACON-CHILE RELLENOS
4jalape & ntilde;o chiles (about 3 inches long)
1/3cup Boursin cheese with garlic and herbs
8slices packaged precooked bacon, halved
1can (8 oz.) refrigerated crescent dinner rolls
1/2cup thick and chunky salsa, if desired
Heat oven to 375 degrees. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.
On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold one point of triangle over filling; fold two remaining points over first point. Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.
Makes 16 servings.
Substitution tips: Garlic-and-herb spreadable cheese from 6.5-oz container can be substituted for the Boursin cheese. One can (4 oz.) Old El Paso & reg; whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalape & ntilde;o chiles.
Serving suggestion: Rellenos can be served with salsa, cheese dip or sour cream.
MINI RASPBERRY-ALMOND SWIRLS
1/4cup sugar
1/2cup slivered almonds
1package (3 oz.) cream cheese, softened, cut into pieces
1/4teaspoon vanilla
1/8teaspoon almond extract
1egg yolk
1can (8 ounces) refrigerated crescent dinner rolls
1/4cup seedless red raspberry jam
3tablespoons semisweet chocolate chips
1teaspoon shortening
24fresh raspberries, for garnish if desired
Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray. In food processor, place sugar and almonds. Cover; process about 30 seconds or until almonds are finely ground. Add cream cheese, vanilla, almond extract and egg yolk. Cover; process about 10 seconds or until well blended.
On lightly floured surface, unroll dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.
Spread cream cheese mixture evenly over dough rectangle. With pizza cutter or knife, cut rectangle lengthwise into 2 narrow rectangles. Starting with cut edge, roll up each narrow dough rectangle (filling will be soft). Repeat with remaining half. With serrated knife, cut each roll into 12 slices; place cut side up in muffin cups.
Bake 11 to 13 minutes or until light golden brown. Remove rolls from oven. With handle of wooden spoon, make indentation in center of each roll; spoon 1 teaspoon jam into each.
Bake 2 to 4 minutes longer or until golden brown. Run knife around edge of each muffin cup to loosen. Remove rolls from cups; place on cooling racks.
Place raspberry over jam on each roll. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on High 30 to 45 seconds, stirring once, until melted. Drizzle chocolate over warm rolls. Serve warm or cool. Store rolls in refrigerator.
Makes 24 rolls.
Kitchen tip: For a powdered sugar glaze, in small bowl, stir 1/2 cup powdered sugar and 2 teaspoons water until smooth; drizzle over warm rolls.
DOUBLE CRUST PIZZA MELTS
2cans (8 ounces each) refrigerated crescent dinner rolls
1/4cup pizza sauce or 3 tablespoons tomato paste with basil, garlic and oregano
1package (3.5 oz.) sliced pepperoni
2cups shredded mozzarella cheese (8 ounces.)
1egg, beaten
2tablespoons grated Parmesan cheese
1teaspoon dried oregano leaves
1 cup pizza sauce, if desired
Heat oven to 375 degrees. Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.
Spread pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.
On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.
Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally.
Makes 32 servings.
Kitchen tip: Sprinkle the cookie sheet with cornmeal, and place the crescent rectangle over it for a crust with more texture.
Source: Pillsbury crescent rolls. For more, visit www.pillsbury.com