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.
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.
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