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Pesto Pinwheels
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Pesto Pinwheels

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These quick Italian-inspired appetizers are fabulous hors d’ouevre that ALWAYS get raves. And to think they only have three ingredients.



1 (8 ounce) can refrigerator crescent rolls, or 1 refrigerator crescent sheet1/3 cup pesto, homemade or purchased1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, drained


  • Preheat oven to 350° F. Unroll crescent roll dough into 2 large rectangles. Firmly press perforations to seal
  • Spread each rectangle with pesto. Leave ¼ inch at each edge. Sprinkle with petite diced tomatoes. Roll as for a jelly roll; pinch the edges to seal.
  • Cut each roll into 8 slices. Arrange the slices cut side up on an ungreased cookie sheet. Bake for 12 to 17 minutes or until nicely browned. Remove from cookie sheet and serve warm.


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