Pesto Pinwheels

1 (8 oz.) can refrigerated crescent rolls
1/3 C. prepared pesto
1/4 C. chopped roasted red bell peppers (can be found in a jar)

Unroll dough into 2 long rectangles. Firmly press perforations to seal. Spread rectangles with pesto to within 1/4" of edges; sprinkle with bell peppers.

Starting a the shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 8 slices. Place, cut sides down, onto parchment-lined cookie sheet.

Bake at 350° for 13-17 minutes or until golden brown. Immediately remove from cookie sheet to a serving plate. Serve warm.

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