PESTO PINWHEELS WITH HONEY MUSTARD SAUCE Sundried Tomato Pesto
Makes 48 appetizers 350ºF
8 tablespoons Sundried Tomato Seasoning & Pesto
⅓ cup olive oil
½ cup water
3 tablespoons Parmesan cheese
8 ounces cream cheese softened
1 package Pillsbury Crescent Rolls
1 tablespoon honey mustard
½ cup mayonnaise
1. Place pesto into a bowl; add olive oil, water, & cheese, let stand for 15 minutes.
2. Mix the cream cheese with prepared Sundried Tomato Seasoning & Pesto.
3. Unroll the crescent rolls and make into 4 rectangles. Spread the mixture on each rectangle and roll up lengthwise. Cut into ¼ inch slices and place on a baking sheet. Bake at 350° for 12-15 minutes or until golden brown.
4. Mix sauce ingredients together and serve in center of platter with pinwheels placed around them.