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!
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.
Roll the dough from one side, and pinch the edge to close.
Cut each roll into about 6 pieces, placing each piece on a baking sheet.
Bake in the preheated oven for 12-17 minutes, or until golden brown.
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