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Pillsbury Bake Off 2004




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Design: Luka Cvrk, Solucija.com

Pesto Pinwheels


  • 2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
  • ½ cup purchased pesto
  • 2 tablespoons finely chopped walnuts


1. Heat oven to 375°F. Grease cookie sheets. Unroll 1 can of dough onto cutting board or sheet of waxed paper. Firmly press perforations to seal. Press or roll to form 13x7-inch rectangle. In small bowl, combine 1/2 cup pesto and walnuts; mix well. Spread mixture over dough.

2. Unroll remaining can of dough. Firmly press perforations to seal. Press or roll to form 13x7-inch rectangle. Carefully place dough rectangle over pesto and walnut filling. Cut filled dough in half crosswise to make two 7x6 1/2-inch pieces. Cut each half into 8 strips. Twist each strip tightly; place on greased cookie sheets.

3. Bake at 375°F. for 14 to 19 minutes or until golden brown.

4. Meanwhile, in medium bowl, combine sour cream, feta cheese and cream cheese; mix until well blended. Place in small serving bowl. In another small bowl, combine oil and 1 teaspoon pesto. Drizzle over cheese mixture. With tip of knife, stir to marble. Serve warm twists with spread (recipe below). Store any remaining spread in refrigerator.

1/4 cup sour cream

4 oz. (1 cup) crumbled feta cheese

1 (3-oz.) pkg. cream cheese, softened

2 teaspoons olive oil

1 teaspoon purchased pesto


cheese, crescent, feta, pesto, rolls, walnuts


pesto crescent rolls walnuts feta cheese