Creamy Pesto Pinwheels

Photo: Ryan Benyi; Styling: Stephana Bottom
Make quick and easy appetizer pinwheels with sandwich bread, cream cheese and prepared pesto. 

Yield:

48 pieces

Recipe Time

Prep: 15 Minutes
Chill: 2 Hours

Nutritional Information

Calories 35
Fat 3 g
Satfat 1 g
Protein 1 g
Carbohydrate 3 g
Fiber 0.0 g
Cholesterol 4 mg
Sodium 77 mg

Ingredients

8 thin slices white or whole-wheat sandwich bread, crusts removed
3 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
Salt and pepper
1/2 cup prepared pesto

Preparation

1. Roll each slice of bread to 1/4-inch thickness with a rolling pin. Using a whisk, beat cream cheese with butter until smooth. Season with salt and pepper.

2. Spread about 1/2 Tbsp. cream cheese mixture evenly over each slice of bread. Top with 1 Tbsp. pesto and spread thinly. Carefully roll into a tight cylinder.

3. Wrap each cylinder in plastic and twist ends like a candy wrapper to completely seal. Chill for at least 2 hours or overnight.

4. Unwrap cylinders. Using a sharp knife dipped in hot water and wiped dry, cut each cylinder into 6 pieces. Arrange cut side up on a platter and serve at room temperature.

Note: Nutritional analysis is per piece.

Note:

March 2011