Best Easy Pesto Pinwheels Recipes

Easy Pesto Pinwheels image

Number Of Ingredients 3

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

Steps:

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

Nutrition Facts : Nutritional Facts Serves

EASY PESTO PINWHEELS image

Categories Basil

Number Of Ingredients 3

8 ounce can refrigerated Pillsbury crescent dinner rolls
1/3 cup purchased pesto
1/4 cup chopped roasted red bell peppers

Steps:

Heat oven to 350º Unroll dough into 2 long rectangles Firmly press perforations to seal Spread rectangles with pesto to a 1/4 inch from the edge Sprinkle with peppers Starting at shortest side, roll up each rectangle, pinching edges to seal Slice and place pieces cut side down on ungreased cookie sheet Bake at 350º for 13 to 17 minutes Immediately remove from cookie sheet Serve warm