Pesto Pinwheels with Sun-Dried Tomato Pesto
Yields: 28 Pinwheels
Servings 14 people
- 2 jars Barilla® Sun-Dried Tomato Pesto
- 3 cups baby spinach
- 12 ounces cream cheese
- 1/2 cup Parmigiano Reggiano grated
- 4 large flour tortillas
Sauté spinach until wilted, chop and set aside. Soften cream cheese and stir together with chopped spinach and grated Parmigiano Reggiano.
Spread 1/4 of cream cheese, spinach and cheese mixture onto each large flour tortilla. Spread roughly 1/3 cup of Barilla Sun-Dried Tomato Pesto on top of cream cheese mixture, being sure to spread to edges.
Tightly roll each flour tortilla and cut with a serrated knife. Keep refrigerated until ready to serve. Enjoy!
Calories: 125kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 200mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 957IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg