Wild Garlic Pesto Pinwheels

30 minutes / 4 people

Ingredients

  • 2 cans crescent roll dough
  • 3 oz fresh mozzarella, torn into small bits
  • 2 oz shredded mozzarella
  • 1 jar (190g) Sacla Wild Garlic Pesto
  • 3 oz sun dried tomatoes
  • 2 Tbsp grated parmesan cheese

 

  1. Preheat the oven to 350 F.  Roll out the 2 cans of crescent roll dough onto a lightly floured surface and pinch together the seams.  The dough should form a rectangle about 14×18 inches.
  2. Spread Sacla Wild Garlic Pesto all over the dough, then sprinkle over the sundried tomatoes and mozzarella cheeses.
  3. Starting on the short end, roll the dough tightly to form a log.  Place the log in the fridge for at least 20 minutes to firm up.
  4. Remove the log from the fridge and, using a sharp serrated knife, cut the log into 16 pieces, each about 3/4 inch thick.  Place the pinwheels onto a baking sheet lined with parchment paper and bake in the oven for about 15 minutes, until golden brown and flaky.
  5. Remove from the oven and dust the tops with parmesan cheese.  Enjoy it while it’s warm.