Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Pesto Rosso Pizza Rolls
Serving Amount
Ingredients
1 7-8.5 ounce jar sun dried tomatoes in oil
1 cup basil leaves
1⁄2 cup grated Parmesan cheese
1⁄4 cup pine nuts
3 cloves garlic, minced
1 tbsp lemon juice
1⁄4 cup olive oil
Salt and pepper to taste
Wonton wrappers
Instructions
Step 1
Preheat oven to 375 degrees F.
Step 2
Combine sundried tomatoes packed in oil, basil leaves, parmesan, pine nuts, garlic and lemon juice in a food processor. Slowly drizzle in the olive oil. Season with salt and pepper to taste.
Step 3
Spray a baking sheet with cooking spray. Arrange three wonton wrappers along the bottom edge of the sheet. Spoon about 1 tablespoon of filling into the middle of each wrapper.
Step 4
Using a finger dipped in water, run along the edge of each wrapper and then fold wrapper in half and press down to seal.
Step 5
Continue until baking sheet is filled with pizza rolls (spaced about 1″ apart). Spray tops with cooking spray and bake in preheated oven for 12-15 minutes, or until rolls are golden and crispy.
