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

Recipe by MyRecipes March 2011

Gallery

Credit: Ryan Benyi; Styling: Stephana Bottom

Recipe Summary

prep:
15 mins
chill:
2 hrs
total:
2 hrs 15 mins
Yield:
48 pieces
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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