Bruschetta Crescent Pinwheels

In July or August I ran across a recipe for pimento cheese pinwheels made with crescent rolls and homemade pimento cheese.  It looked delicious, but I wanted something a bit different and slightly more gourmet for a PTA board meeting appetizer potluck near the beginning of the school year.
For inspiration, I wandered the gourmet foods aisle at the grocery store.  The thing that I kept going back to was bruschetta.  I thought the flavors of bruschetta would go nicely with cream cheese and by the time I left the grocery store I practically had a recipe written in my head.

These guys would be great for your Super Bowl party.  If you want smaller pinwheels you could cut the crescent roll dough length-wise before spreading the bruschetta mixture down the length of the dough.  Then roll up and bake as directed.

Bruschetta Crescent Pinwheels

4 ounces (1/2 package) cream cheese, softened
¾ cup shredded mozzarella cheese
¼ cup red onions, finely diced
½ cup tomatoes, diced
1 clove of garlic, minced
1 teaspoon balsamic vinegar
½ teaspoon dried basil or 1 tablespoon fresh basil, chopped
1 package  continuous sheet crescent roll

Preheat oven to 375 degrees.

Cream together all ingredients except crescent rolls until well blended.  

Unroll crescent roll sheet.  Spread with cream cheese mixture and roll up along the long side.

Refrigerate 15 to 20 minutes to allow the mixture to firm up slightly.  Cut into 16 slices.  Place on baking sheet sprayed with cooking spray.

Bake 13 to 15 minutes or until golden brown.