Pesto Pinwheels

An easy and tasty appetizer from a Pillsbury cookbook.

• Ready In: 30 mins
• Yields: 16 appetizers

Ingredients

• 1 (8 ounce) can  refrigerated crescent dinner rolls
• 1⁄3 cup  prepared pesto sauce
• 1⁄4 cup  roasted red bell pepper, chopped

Directions

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