Appetizer Pinwheels1 package (17.3 ounces) frozen phyllo pastry, thawed
2 jars (10 oz?) artichoke pesto
1 jar sun-dried tomato spread (8 oz?) mixed with 1 (8 oz) pkg. cream cheese (room temp so its soft enough to spread).
Lay two sheets of phyllo on pastry board. Brush with butter. Repeat twice...total of six sheets of phyllo. Spread a layer of pesto on top...not too thick...leaving 1/2 inch on all edges. Roll up from the short end, jelly roll style. Brush end with butter to seal. Slice in 1/2-inch slices. Place on cookie sheet lined with parchment. Bake at 400 for 8-10 minutes until lightly browned. Serve hot.