|
Post by Tia on Jul 25, 2005 13:19:16 GMT -5
Easy Pesto Pinwheels
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 1/4 cup basil pesto 1/4 cup chopped roasted red peppers (from a jar)
Directions:
1. Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
2. Spread pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted peppers.
3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.
4. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
Yields: 24 pinwheels. (1 pt per pinwheel) Nutritional Info (from Pillsbury.com): Per Pinwheel: 45 calories, 3 g. fat, 0 g. fiber
Souce: WW boards
|
|