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Pesto Pinwheels

Pesto Pinwheels

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. Unroll the dough;  separate dough into 4 rectangles. Firmly press perforations to seal.
  3. Spread Pesto over each rectangle to within 1/4 inch of edges. sprinkle with chopped peppers.
  4. Starting with 1 short side, roll up each rectangle and press edge to seal. With a serrated knife, cut each roll into 6 slices. Place on ungreased cookie sheet, place slices cut side down. 
  5. Bake 13-18 minutes or until edges are golden brown.  Remove from cookie sheet. Serve warm.

 

TO MAKE AHEAD AND FREEZE:  Fully bake the pinwheels, then let cool. Arrange in a flat layer on a baking sheet and freeze completely.  Transfer to an airtight container and store for up to one month.

TO REHEAT:  Reheat directly from frozen on a parchment lined baking sheet at 350F until warmed through (just a few minutes).

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