Pesto Pinwheels

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Yield: 16appetizers
  • About This Recipe

    “An easy and tasty appetizer from a Pillsbury cookbook.”


  • 1 (8ounce) cans refrigerated crescent dinner rolls
  • 1/3 cupprepared pesto sauce
  • 1/4 cuproasted red bell pepper, chopped
  • Directions

  • Heat oven to 350F degrees.
  • Unroll dough into 2 rectangles.
  • Firmly press on perforations to seal them.
  • Spread rectangles with pesto to within 1/4 inch of edges, then sprinkle on bell peppers.
  • Starting at short side, roll up each rectangle of dough, pinching edges to seal.
  • Cut each roll into 8 slices.
  • Place slices, cut side down, on ungreased cookie sheet.
  • Bake approximately 15 minutes or until golden brown.
  • Serve hot.
  • Reviews

  • “Very good, very simple.They’re easier to cut if you put them in the freezer for a bit before slicing.Thanks for sharing!”

  • “These are delicious and so simple to make! I added a sprinkle of mozzarella cheese to them and they were a hit with my entire family!”