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Appetizer Pinwheels

1 package (17.3 ounces) frozen phyllo pastry, thawed
2 jars (10 oz?) artichoke pesto
OR
1 jar sun-dried tomato spread (8 oz?) mixed with 1 (8 oz) pkg. cream cheese (room temp so its soft enough to spread).
Melted butter


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.