Shelly's Recipe

ROASTED RED PEPPER AND PESTO PINWHEELS

Category: Roll Ups / Pinwheels

1 can refrigerated crescent dinner rolls
1/3 cup prepared pesto
1/4 cup chopped roasted red bell peppers

Heat oven to 350. Unroll dough into 2 long rectangles. Firmly press perforations to seal. Spread rectangles with pesto to within 1/4 inch of edges.

Sprinkle with bell peppers. Starting at short end, roll up each rectangle; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on ungreased cookie sheet. Bake for 13-17 minutes. Immediately remove from cookie sheet. Serve warm.