Pesto Pinwheels

with Sun-Dried Tomato Pesto

Made with

Sun-Dried Tomato Pesto Sauce

Share
Print
Prep
Cook
Skill
Casual
Diet
Vegetarian
This recipe was created by Courtney Dial Whitmore on behalf of Barilla®.

Ingredients 14 Servings

  • 2 jars Barilla® Sun-Dried Tomato Pesto
  • 3 cups baby spinach leaves, rinsed
  • 2 tablespoons butter or extra virgin olive oil
  • 12 ounces cream cheese, softened
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 4 large flour tortillas

Instructions

  • Sauté spinach in butter or olive oil until wilted, chop and set aside.
  • Stir together softened cream cheese with chopped spinach and Parmigiano.
  • Spread one fourth of the cream cheese mixture onto each large flour tortilla. Spread roughly 1/3 cup of pesto on top of cream cheese mixture, being sure to spread to edges.
  • Tightly roll each flour tortilla and cut with a serrated knife. Keep refrigerated until ready to serve. Enjoy!
Show more