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Pesto Pinwheel Appetizers
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Nutrition Facts
Serving Size 52 g
(Approx. 12 Servings)
Amount Per Serving
Calories 210 Calories From Fat 170
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 280 mg 12%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 8 g
Vitamin A 4% • Iron 4%
Vitamin C 150% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pesto Pinwheel Appetizers
Rate and Review | Read Reviews (5)
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 non-stick cooking spray
2 puff pastry sheets, frozen
6 1/2 Oz H-E-B Basil Pesto
8 Oz Italian-blend cheese, shredded
6 Tbsp Texas Star Pine Nuts
1 egg, beaten with 1 tablespoon water
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Instructions

1
Allow pastry sheet to thaw 30 to 40 minutes at room temperature or until pliable.
2
Heat oven to 425°F. Meanwhile, coat 2 large baking sheets with non-stick spray.
3
Unfold each pastry sheet onto llightly floured surface, then spread half of pesto over each pastry sheet within 1/2 inch of top, bottom and sides.
4
Starting at the short side closest to you, roll up each pastry sheet tightly, like a jelly roll, then wrap each in plastic wrap and place in refrigerator or freezer a few minutes to chill thoroughly.
5
Discard plastic wrap, then cut each roll crosswise into 12-15 slices with a sharp knife.
6
Arrange slices on prepared baking sheets, cut-side down and brush tops with egg mixture.
7
Bake 15 to 20 minutes until golden brown.

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