Description
Elevate your holiday parties or super bowl gathering with these Cheesy Pesto Pinwheels! They’re made in less than 20 minutes with just 4-ingredients, including flaky crescent roll dough. Kids and adults love these!
Ingredients
Pinwheels
- 1 can crescent roll dough
- 6 tablespoons vegan pesto
- 2 tablespoons roasted red peppers
- 1/4 cup shredded vegan mozzarella cheese
Equipment
- Spatula or spoon
- Parchment paper or silicone baking mat(s)
- 1 full or two half baking sheets
- Sharp knife
Instructions
- Prep the crescent roll dough. Preheat the oven to 350 degrees F. Unroll the crescent roll dough and separate the dough into 4 rectangles using your fingers. Mend the seams together to close any gaps in the dough.
- Spread on the filling. Evenly spread 1 1/2 tablespoons of pesto over each rectangle, leaving 1/4-inch of space around the edges. Sprinkle each with 1/2 tablespoon of roasted peppers and 1 tablespoon of vegan cheese.
- Roll and cut into pinwheels. Carefully roll the dough starting on the short edge, pinching the seams together as you go. Then, use a sharp knife (sometimes a serrated knife works best!) to cut the small logs into 4 pieces each, for a total of 16.
- Bake. Transfer the rolls to the baking sheets and place the pesto pinwheels in the oven for 13-15 minutes or until golden brown.
- Serve. Serve pinwheels while warm or at room temperature. Enjoy!
Notes
- This recipe was adapted from Pillsbury.com.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Method: Oven