Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make quick and easy appetizer pinwheels with sandwich bread, cream cheese and prepared pesto. 

Recipe by MyRecipes March 2011


Credit: Ryan Benyi; Styling: Stephana Bottom

Recipe Summary

15 mins
2 hrs
2 hrs 15 mins
48 pieces


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

Nutrition Facts

35 calories; fat 3g; saturated fat 1g; protein 1g; carbohydrates 3g; cholesterol 4mg; sodium 77mg.