Pesto Pinwheels
The easiest dinner roll you've ever made, these pesto pinwheels sandwich rich basil pesto & shredded Parmesan cheese between buttery layers of fluffy crescent roll dough. They can be prepared ahead of time, or whipped together as needed for a simple side to family dinner. Whatever the occasion, they're always a crowd pleasing favorite.
Servings: 6
Calories: 180kcal
Ingredients
- 1 tube crescent rolls
- 1/4 cup pesto sauce
- 1/8 cup Parmesan cheese
US Customary - Metric
Instructions
- Unroll the dough onto a clean cutting board. Firmly press any remaining perforations to seal them closed.
- Spread the pesto evenly out over the crescent dough. Sprinkle the Parmesan cheese evenly out over top.
- Pick one of the short side of the rectangle, and roll the dough up tightly into a log.
- Refrigerate the log for 20 minutes.
- Using a sharp serrated knife, cut the log into 1/2" slices.
- Transfer each slice cut side down onto a non stick cookie sheet.
- Bake at 350 degrees for 13-15 minutes, just until the pinwheels are puffed up and golden brown.
- Remove them immediately to a wire rack to cool.
- Serve the pesto pinwheels warm.
Nutrition
Calories: 180kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 426mg | Fiber: 1g | Sugar: 4g | Vitamin A: 225IU | Calcium: 41mg | Iron: 1mg