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Monday, December 9, 2013

Creamy Basil Pesto Pinwheels

If you are short on time, funds or even patience this holiday season - this is the holiday appetizer for you. At just four ingredients it comes together quickly and can even be made the day ahead and then sliced right before being served.

I took these pinwheels to a work event a couple of weeks back and they were quickly gobbled up.  And its a meatless entree to boot....everyone SHOULD like them!

Hey - if you have leftover basil pesto from your garden this past summer that you froze, what a great little dish to put it in.  You know I'm a fan of using up whatever you have stashed away in that deep freeze.

Creamy Basil Pesto Pinwheels

Print this Recipe!
1 pkg. flour tortillas
8 oz. softened cream cheese
1/2 c. basil pesto
1/4 c. grated Parmesan cheese

1.  In a bowl combine cream cheese, pesto and Parmesan cheese.  Stir until fully incorporated.
2.  Take out a tortilla and spread a generous amount all over the tortilla. Roll up tightly.
3.  Take a piece of plastic wrap and wrap around the rolled up tortilla.
4.  Once you have finished with all the tortillas place in the fridge for at least 1 hour or overnight.
5.  Sliced with a serrated knife right before serving/plating.

Do you have a lot of holiday parties you attend?

Are you asked to bring a dish?

Tell me some of your favorite standbys!

Would you like to comment?