Pesto Pinwheels

16 Feb

For the Super Bowl, we didn’t really watch the game or have a party, but I wanted to still have some party food. So, I made Hot Spinach Artichoke Dip, and then was trying to decide on what else. I had a can of crescent rolls, and thought back to the Bacon Cheddar Pinwheels my sister made on New Year’s Eve. I decided it would be yummy to use pesto and shredded mozzarella cheese.  They turned out delicious!

Finished Pesto Pinwheels


Pesto Pinwheels

What you need:

1 can crescent rolls
1 cup pesto (I used this Kale Pesto recipe, but only had half the amount of kale, so used a 1 oz container of micro arugula from my FarmBox in place of the remaining kale)
1/2 cup shredded mozzarella cheese

How to make it:

Preheat oven to 350 F.

Open can of dough, unroll, and press into 4 rectangles.  Spread pesto over each rectangle, then add shredded mozzarella cheese.

Spread pesto on unrolled crescent rolls

Roll the dough from one side, and pinch the edge to close.

Rolled up pesto pinwheels

Cut each roll into about 6 pieces, placing each piece on a baking sheet.

Rolls cut into 1/2" sections and placed on foil lined baking sheet

Bake in the preheated oven for 12-17 minutes, or until golden brown.

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