Pesto Pinwheels

From Rachel Garofalo

Yield: 20 pinwheels

Total Time: ≈25 min | Prep: 15 min | Cook: 8-10 min

**quick and easy**

Ingredients

  • 1 tube (8 oz) refrigerated crescent rolls

  • 1/3 cup prepared pesto sauce

  • 1/4 cup roasted sweet red peppers, drained, dried, and chopped

  • 1/4 cup parmesan cheese, grated

  • 1 cup of your favorite pizza or marinana sauce, warmed

Instructions

  1. Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese.

  2. Roll each up cinnamon-roll style, starting with a short side. With a sharp knife, slowly cut each roll into 10 slices (try not to squish the roll as you cut them). Place cut side down 2 in. apart on two ungreased baking sheets.

  3. Bake at 400° until golden brown, 8-10 minutes.

  4. Serve warm with your favorite pizza or marinana sauce.

    **Stores in the refrigerator 4-5 days

    **Stores in the freezer for 6 months

    Nutrition Facts

    1 pinwheel: 76 calories, 5g fat (1g saturated fat), 2mg cholesterol, 201mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 2g protein.

    Original recipe from Taste of Home