Creamy Pesto Pinwheels

Quickly and simply prepare snack rolls with sandwich bread, cream cheese and ready-made pesto.
Roll out each slice of bread with a rolling pin to a 1/4-inch thickness. Beat cream cheese and butter with a whisk until smooth. Season with salt and pepper.Spread about 1/2 tbsp. Spread the cream cheese mixture evenly over each slice of bread. Top with 1 tablespoon of pesto and spread in a thin layer. Carefully roll into a tight cylinder.Wrap each cylinder in plastic and twist the ends like candy wrappers to seal it completely. Refrigerate for at least 2 hours or overnight.Expand the cylinders. Using a sharp knife soaked in hot water and wiped dry, cut each roll into 6 pieces. Place on a platter, slice side up, and serve at room temperature.Note: A nutritional analysis is provided for each bite.