Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Roasted Red Pepper and Pesto Pinwheels




Source of Recipe


Pillsbury


List of Ingredients




8-oz can Pillsbury Refrigerated Crescent Dinner Rolls
1/3 cup pesto
1/4 chopped roasted red bell peppers


Recipe



1. Unroll dough into rectangles. Seal perforations. Spread pesto to within 1/4-inch of edges. Add peppers. From short side, roll up, pinching to seal. Cut rolls into 8 slices.

2. Bake at 350 F, cut side down on ungreased pan, 13-17 minutes.

Pepperoni variation: Mix 1/2 cup shredded mozzarella, 1/2 cup minced pepperoni, 1/4 teaspoon oregano and 1 egg yolk for filling.