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Easy Pesto Pinwheels

Serves: 16

Print this Recipe

Prep Time: 30 minutes - Yield: 16 appetizers


   1 (8-ounce) can refrigerated crescent rolls
   1/3 cup purchased pesto
   1/4 cup chopped roasted red bell peppers (from 7.25-ounce jar)

1. Heat oven to 350°F. Unroll dough into 2 long rectangles. Firmly press perforations to seal. Spread rectangles with pesto to within 1/4 inch of edges. Sprinkle with roasted peppers.

2. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 8 slices. Place, cut side down, on ungreased cookie sheet.

3. Bake at 350°F. for 13 to 17 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 60 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 125 mg 5% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat


Easy Pesto Pinwheels comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!







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