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Creamy Pesto Pinwheels
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| 8 thin slices white or whole wheat sandwich bread, crust removed | |
| 3 ounces | cream cheese, (at room temp) |
| 2 tbsp | unsalted butter, (at room temp) |
| Salt | |
| pepper | |
| 1/2 cup | prepared pesto |
Directions:
- roll each slice of bread to 1/4 inch thickness with a rolling pin. Using a whisk beat cream cheese with butter until smooth. Season with salt and pepper.
- spread about 1/2 tbsp cream cheese mixture evenly over each slice of bread. Top with 1 tbsp pesto and spread thinly. Carefully roll into a tight cylinder.
- wrap each cylinder in plastic and twist ends like a candy wrapper to complete seal. Chill for at least 2 hours.
- unwrap cylinders. Using a sharp knife dipped in hot water and wiped dry, cut each cylinder into 6 pieces. Arrange cut side up on a plate and serve at room temperature.
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