Pesto Pinwheels

Rolled Slow, Shared Generously

There is something quietly satisfying about food that arrives already portioned — ready to be passed around without ceremony, without serving spoons or second-guessing. Pinwheels belong to that honest category of things made to be shared. The act of rolling the dough, spreading and layering, then slicing into spirals has a meditative quality to it — repetitive in the best way, like folding napkins or shelling peas. The result is tender, fragrant, and deeply savory. Simple enough to make on a weeknight, generous enough for a gathering.

Ingredients

• 1 tube crescent rolls
• 3 teaspoons Alessi Pesto
• 3 tablespoons Alessi Flame Roasted Peppers, drained and finely chopped
• 3 tablespoons Alessi Sun Dried Tomatoes, drained and finely chopped
• 2 tablespoons fresh basil, chopped
• 1/2 cups Vigo Feta, drained and crumbled
• 1 teaspoon Alessi Garlic Puree

Instructions

1. Preheat oven to 350°. Unroll crescent dough and separate into 4 rectangles. Press firmly and smooth out perforations.
2. For each rectangle, leave a ½ inch border then divide the pesto evenly among each.
3. Sprinkle peppers, tomatoes, basil, and feta on top of pesto on each rectangle.
4. Starting with the short side, roll up dough rectangles and press edge to seal.
5. Refrigerate for 10-15 minutes to allow dough to firm up then cut each roll into 6 pinwheel slices.
6. Place slices on an ungreased baking sheet and gently brush garlic puree over the top of each slice.
7. Bake for 22-25 minutes.
8. This recipe was created by Leanne Neff and Sofia Tsikitas.