Pesto Pinwheels

These pesto pinwheels are SUPER easy and tasty! These little appetizers are great anytime but thanks to their festive colors they're also a perfect addition to any holiday get together.

INGREDIENTS

• 1 8 oz can refrigerated crescent rolls
• 1/4 cup Basil Pesto (or any of our delicious pestos)
• 1/4 cup finely chopped red bell peppers

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).