Step 1: Prep Your Workspace
• Cut two sheets of parchment paper to fit your baking tray.
• Place one sheet on the tray and the other on a cutting board to use as your work surface.

Step 2: Prepare the Dough
• Open the crescent roll can and separate the dough into 4 rectangular sections.
• Lay them flat on the parchment-covered board and pinch the seams together so you have 4 smooth rectangles.

Step 3: Spread the Torta
• Cut a 1-inch thick slice of Italian Torta and place it in the center of one rectangle.
• Gently spread it across the dough, covering evenly.
• Leave a small border at the top to help seal the roll. Add more Torta if needed for full coverage.

Step 4: Roll It Up
• Starting from the bottom, gently roll the dough upward into a tight log.
• If seams start to separate, pinch them closed as you go.
• Once rolled, press the top edge firmly to seal and tuck in the ends for a neat, egg roll-like shape.

Step 5: Slice the Pinwheels
• Using a serrated knife, slice the roll into ½-inch thick pieces.
• Arrange them on the parchment-lined baking tray, spacing them slightly apart.
• You should get about 7–8 pinwheels per roll.
• If any pieces start to unravel, simply pinch them back together and shape them into neat rounds.

Step 6: Freeze for Later
• Place the tray of pinwheels in the freezer for 2 hours.
• Once firm, transfer them into a zip-top freezer bag for easy storage.

Step 7: Bake & Serve
• When ready to bake, preheat your oven to 370°F.
• Lightly coat your baking tray with cooking spray and place frozen pinwheels on the tray.
• Bake 25–30 minutes or until golden brown and bubbling.
• Serve hot as-is, or elevate them with a side of fresh marinara or a sprinkle of chopped basil.