Cocoa Pistachio Pinwheels - cooking recipe

Ingredients

1 (16 1/2 ounce) package refrigerated sugar cookie dough
3 tablespoons instant pistachio pudding mix
2 tablespoons finely chopped pistachios
6 drops green food coloring
1/4 cup unsweetened cocoa powder
2 tablespoons light brown sugar

Preparation

Divide dough in half.
Knead the pistachio pudding, chopped pistachio nuts and green food coloring into one half.
Shape into a small rectangle.
Wrap in plastic and refrigerate for 1 hour.
Into the remaining dough, knead the cocoa powder and the brown sugar.
Shape into a small rectangle, wrap in plastic and refrigerate 1 hour.
Roll out the pistachio dough between 2 sheets of waxed paper to a 12x8 inch rectangle.
Repeat with chocolate dough, straightening edges with a ruler.
Remove top sheet of waxed paper from chocolate dough.
Remove the top and bottom sheets of waxed paper from pistachio dough and place it on top of chocolate dough leaving a 1/4-inch edge of chocolate showing on one long side.
Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll.
Roll spirals as tightly as possible.
Wrap in plastic and refrigerate for 2 hours.
Heat oven to 350\u00b0F.
Cut dough into 1/4-inch thick slices.
Place on ungreased baking sheets and bake for 12 minutes.
Remove from baking sheets and cool completely on a wire rack.