Pesto Crescent Roll Pinwheels
Super Easy Pesto Crescent Pinwheels baked with only 4 simple ingredients!
Ingredients
- 8 ounce refrigerated crescent dough sheet or 1 can (8-ounce) refrigerated crescent rolls
- 1/3 cup basil pesto from a jar
- 1/4 cup roasted red pepper from a jar
- 1/4 cup grated parmesan cheese
- 1/8 tsp ground black pepper optional
Instructions
- Pre-heat oven to 350°F. Line baking sheet with parchment paper or baking mat.
- Unroll dough sheet. (If using crescent rolls, unroll dough and press perforations together to seal.) Spread pesto over dough to within 1/4 inch of edges. Arrange roasted peppers on top.
- Starting with long side, roll up rectangle, press edge to seal. With sharp knife, cut roll into 20 (1/4" thick) slices. Place slices cut side down on prepared pan. Sprinkle with grated parmesan cheese.
- Bake 14 to 18 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
Equipment Used
Nutrition Facts
Nutrition Facts
Pesto Crescent Roll Pinwheels
Serving Size
1 g
Amount per Serving
Calories
61
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
171
mg
7
%
Potassium
4
mg
0
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
103
IU
2
%
Vitamin C
1
mg
1
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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