Cook the broccoli following the instructions on the package. I microwaved the bag for 7 minutes.

While broccoli cooks, finely chop the onions, jalapeño, and basil. Mix them with the cream cheese until well combined.

Remove broccoli from microwave, let sit for a minute. Open the bag carefully and chop the broccoli into small pieces. You’ll only need 2/3 of the bag. Keep the rest refrigerated for later use.

Open one package of Pillsbury™ Crescents and extend it over a clean surface. Spread 1/2 the cream cheese mixture and top with the broccoli. Add salt and pepper. Roll up the dough, repeat.

Cover each roll in plastic and refrigerate for 15 minutes. This will make the rolls firmer and easier to cut.

Preheat the oven to 350°F.

After 15 minutes have passed, remove rolls from the fridge and cut 1-inch slices.

Bake pinwheels for 9-11 minutes or until lightly browned. Let sit for a minute and serve.