Pesto Pinwheels
If you’re in need of a super quick and super tasty appetizer, then try these Pesto Pinwheels! They’ll be a hit at any gathering.
Serves: 12Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy
Serves: 12
Ingredients
- 1 can (8 oz.) refrigerated crescent dough sheet
- 1/4 cup basil pesto
- 1 cup mozzarella cheese, shredded
Directions
- Preheat oven to 400°F.
- Lay out the dough onto parchment paper. Spread a thin layer of the basil pesto over the dough.
- Sprinkle the mozzarella cheese over the basil pesto.
- Roll the dough into a tight log. Refrigerate for 10 minutes.
- Cut into 1” rounds and lay pinwheels onto a baking sheet that is lined with parchment paper.
- Bake for 10-12 minutes, or until puffed and golden brown.
- Serve and refrigerate leftovers.
| Amount per serving | |
|---|---|
| Calories | 110 |
| Total Fat | 6g |
| Saturated Fat | 2g |
| Cholesterol | 5mg |
| Sodium | 270mg |
| Total Carbohydrate | 10g |
| Dietary Fiber | 0g |
| Sugars | 2g |
| Protein | 4g |
Recipe Information
Serves: 12
Ingredients
- 1 can (8 oz.) refrigerated crescent dough sheet
- 1/4 cup basil pesto
- 1 cup mozzarella cheese, shredded
Directions
- Preheat oven to 400°F.
- Lay out the dough onto parchment paper. Spread a thin layer of the basil pesto over the dough.
- Sprinkle the mozzarella cheese over the basil pesto.
- Roll the dough into a tight log. Refrigerate for 10 minutes.
- Cut into 1” rounds and lay pinwheels onto a baking sheet that is lined with parchment paper.
- Bake for 10-12 minutes, or until puffed and golden brown.
- Serve and refrigerate leftovers.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 110 |
| Total Fat | 6g |
| Saturated Fat | 2g |
| Cholesterol | 5mg |
| Sodium | 270mg |
| Total Carbohydrate | 10g |
| Dietary Fiber | 0g |
| Sugars | 2g |
| Protein | 4g |