Snail Pesto Pinwheels
Your kids are going to just love these Snail Pesto Pinwheels for a fun appetizer and this 4 ingredient recipe is SO easy to make!
Servings: 3
Calories: 443kcal
Ingredients
- 8 oz can refrigerator crescent rounds
- 1/3 cup pesto
- 14.5 can Red Gold Petite diced tomatoes drained
- 1/2 cup parmesan cheese
Instructions
- Preheat the oven to 350.
- Pull off one of the strips from your crescents.
- Spread a spoon full of pesto on the top.
- Open up your can of Red Gold tomatoes and spoon about 8 tomatoes on top of the pesto.
- Sprinkle with parmesan cheese.
- Roll the crescent strip up and cut a V shape out of the open end.
- Place your snails onto a baking sheet twisting the end. Bake for 8-10 minutes or until lightly browned.
- Stand them up while they are still a bit warm so the bottoms will have a flat surface before they cool.
- You can add little eyes using sour cream with a toothpick and little pieces of black olives or they look just a cute without them!
Nutrition
Calories: 443kcal | Carbohydrates: 35g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 1162mg | Potassium: 59mg | Fiber: 1g | Sugar: 9g | Vitamin A: 717IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 1mg