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Creamy Pesto Pinwheels

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 15 mins
Chill time 2 hrs
Yield 48 pieces
Make quick and easy appetizer pinwheels with sandwich bread, cream cheese and prepared pesto. 

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

Nutrition 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

How to Make It

  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.

  5. Note: Nutritional analysis is per piece.