Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 can (8 ounces) refrigerated crescent dough sheet or crescent rolls
- 1/3 cup prepared pesto
- 1 cup shredded mozzarella cheese
Unroll the dough sheet on a sheet of wax paper or, if using crescent rolls, unroll dough and separate into 1 large rectangle, pressing perforations together to seal.
Spread a thin layer of pesto over the dough to within 1/4-inch of edges. Sprinkle with the shredded mozzarella cheese. Starting with the longest side, roll up, pinching the long seam to seal.
Using a sharp knife, cut into about 20 slices; arrange, cut side down, on the prepared baking sheet.
Bake for 10 to 15 minutes, or until nicely browned. Serve warm with hot marinara, if desired.
Makes about 20 pinwheels.
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