Pesto and Sundried tomato Cresent Pinwheels

INGREDIENTS:

4oz (half of 8-oz package) cream cheese, softened

1/2 cup home-made or store bought pesto

1/4 cup chopped sun dried tomatoes re-hydrated.

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls.
 DIRECTIONS:
Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside.
Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Place 1 rectangle on long cutting board. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

This is a really easy and quick after school snack. My kids run home and look in the oven to see whats baking whenever I am at home! They cannot stop eating these!
 Nutrition Information:


1 Serving (1 Appetizer)Calories 45(Calories from Fat 25),Total Fat 3g(Saturated Fat 1 1/2g,Trans Fat 0g),Cholesterol 5mg;Sodium 80mg;Total Carbohydrate 3g(Dietary Fiber 0g,Sugars 0g),Protein 1g.