Pesto Pinwheels - cooking recipe

Ingredients

1 (8 oz.) can Pillsbury refrigerated crescent dinner rolls
1/3 c. purchased pesto
1/4 c. chopped roasted red bell peppers

Preparation

Heat oven to 350\u00b0.
Unroll dough into 2 long rectangles. Firmly press perforations to seal.
Spread rectangles with pesto to within 1/4-inch of edges; sprinkle with bell peppers.
Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 8 slices.
Place, cut side down, on ungreased cookie sheet.
Bake at 350\u00b0 for 13 to 17 minutes or until golden brown.
Immediately remove from cookie sheet.
Serve warm. Makes about 16 pieces.