Pesto Rosso Pizza Rolls
| 1 min read
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
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.
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.
Using a finger dipped in water, run along the edge of each wrapper and then fold wrapper in half and press down to seal.
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.