Creamy Pesto Pinwheels

1. 1

   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.

2. 2

   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.

3. 3

   Wrap each cylinder in plastic and twist ends like a candy wrapper to completely seal. Chill for at least 2 hours or overnight.

4. 4

   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.

5. 5

   Note: Nutritional analysis is per piece.

* Per serving · 4 servings · Values may vary.

No additional tips available.