Your kids are going to just love these Snail Pesto Pinwheels for a fun a delicious treat.
Snail Pesto Pinwheels
Ingredients:
1 can crescent rounds
1/3 cup pesto
1 can diced italian tomatoes, drained
1/2 cup parmesan cheese
Directions:
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 tomatoes and spoon about 8 tomatoes on top of the pesto. Sprinkle with parmesan cheese. Roll the crescent strip up. Cut a V shape out of the 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.
Add little eyes using a sour cream with a toothpick and little pieces of black olives. They look just a cute without them as well.
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