Easy, adaptable and attractive holiday treats: Recipe for Sweet or Savory Pinwheels

Whether you need a last-minute hors d'oeuvre or an effortless way to use a spare round of purchased pie crust, try these sweet or savory pinwheels that come together in minutes, bake up attractively, travel well and are incredibly versatile.

It's a simple idea - roll out the pie dough, spread or sprinkle your filling of choice over it, then roll it into a log and cut it into rounds. Once baked, they resemble mini cinnamon buns.

Each 23-cm (9-inch) pie crust will require about 250 ml (1 cup) of filling. Some suggested fillings include:

-finely chopped sun-dried tomatoes

-prosciutto and black pepper

-olive tapenade

-grated cheddar cheese and chopped chives

-grated pecorino cheese and dried apricots (finely minced in a food processor)

-cinnamon and sugar

-maple sugar and chopped, toasted pecans

-candied ginger (finely minced in the food processor)

Sweet or Savory Pinwheels

23-cm (9-inch) prepared pie crust (raw)

About 250 ml (1 cup) fillings (see suggestions above)

Heat oven to 190 C (375 F). Line a baking sheet with parchment paper or spray with cooking spray.

On a lightly floured surface, roll pie crust into as square a shape as possible. Spread or sprinkle filling over surface of dough, then carefully roll pastry into a tight log.

Using a sharp knife, slice log into 1-cm ( 1/2-inch) rounds, rolling log a bit as you work to prevent the bottom from flattening.

Arrange rounds cut side down on prepared baking sheet. Bake for 12 to 15 minutes or until the pastry is light golden brown.

Makes 24 servings.