Pesto Pinwheels

If you’re in need of a super quick and super tasty appetizer, then these pesto pinwheels are what you need. They’ll be a hit at any gathering.

Hands-on Time: 10 min. | Total Time: 35 min. | Serves: 12 | Difficulty: Easy

  • 1 can (8 oz.) refrigerated crescent dough sheet
  • ¼ cup basil pesto
  • 1 cup mozzarella cheese, shredded
  1. Preheat oven to 400°F.
  2. Lay out the dough onto parchment paper. Spread a thin layer of the basil pesto over the dough.
  3. Sprinkle the mozzarella cheese over the basil pesto.
  4. Roll the dough into a tight log. Refrigerate for 10 minutes.
  5. Cut into 1” rounds and lay pinwheels onto a baking sheet that is lined with parchment paper.
  6. Bake for 10-12 minutes, or until puffed and golden brown.
  7. Serve and refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 110, Calories from Fat 50, Total Fat 6g (9% DV), Saturated Fat 2g (10% DV), Trans Fat 0g, Cholesterol 5mg (2% DV), Sodium 270mg (11% DV), Carbohydrates 10g (3% DV), Dietary Fiber 0g (0% DV), Sugars 2g, Protein 4g, Vitamin A 2%, Vitamin C 0%, Calcium 6%, Iron 2%.

View Party Plan: Have a Very Happy Thanksgiving Celebration!