Pesto Pinwheels

1 can (8 oz) refrigerated crescent dinner rolls or dough sheet
¼ cup basil pesto
¼ cup chopped sun-dried tomatoes
  • Heat oven to 350°F. 
  • If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. 
Mix pesto and sun-dried tomatoes; spread over each rectangle to within 1/4 inch of edges. 
  • Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices. On ungreased cookie sheet, place slices cut side down. 
Bake 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. 

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