Roasted Red Pepper And Basil Pesto Pinwheels

Okay this is definitely a wonderful recipe and one that I will be making again in the near future. It was so simple yet these little appetizers explode with flavor in your mouth and are nice to pair with homemade soups as well, which is what is for dinner tonight. :)

INGREDIENTS:
1 can (8oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet.
1/4 cup of basil pesto
1/4 cup of roasted red bell peppers (from a jar)

DIRECTIONS: Heat oven to 350 degrees. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Spread pesto over each rectangle to within 1/4 inch of edge. Sprinkle with roasted red peppers. Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 4 slices. Bake 13-15 minutes or until edges are golden brown. Immediately remove from cookie sheet. These are the best when served warm.  Makes 16 appetizers.