WILD GARLIC PESTO PINWHEELS

INGREDIENTS:

• 2 cans crescent roll dough
• 3 oz fresh mozzarella, torn into small bits
• 2 oz shredded mozzarella
• 1 jar (190g) Sacla Wild Garlic Pesto
• 3 oz sun dried tomatoes
• 2 Tbsp grated parmesan cheese

METHOD:

• Preheat the oven to 350 F.  Roll out the 2 cans of crescent roll dough onto a lightly floured surface and pinch together the seams.  The dough should form a rectangle about 14×18 inches.
• Spread Sacla Wild Garlic Pesto all over the dough, then sprinkle over the sundried tomatoes and mozzarella cheeses.
• Starting on the short end, roll the dough tightly to form a log.  Place the log in the fridge for at least 20 minutes to firm up.
• Remove the log from the fridge and, using a sharp serrated knife, cut the log into 16 pieces, each about 3/4 inch thick.  Place the pinwheels onto a baking sheet lined with parchment paper and bake in the oven for about 15 minutes, until golden brown and flaky.
• Remove from the oven and dust the tops with parmesan cheese.  Enjoy it while it’s warm.