COCOA PISTACHIO PINWHEELS

Steps:

• Divide dough in half.
• Knead the pistachio pudding, chopped pistachio nuts and green food coloring into one half.
• Shape into a small rectangle.
• Wrap in plastic and refrigerate for 1 hour.
• Into the remaining dough, knead the cocoa powder and the brown sugar.
• Shape into a small rectangle, wrap in plastic and refrigerate 1 hour.
• Roll out the pistachio dough between 2 sheets of waxed paper to a 12x8 inch rectangle.
• Repeat with chocolate dough, straightening edges with a ruler.
• Remove top sheet of waxed paper from chocolate dough.
• Remove the top and bottom sheets of waxed paper from pistachio dough and place it on top of chocolate dough leaving a 1/4-inch edge of chocolate showing on one long side.
• Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll.
• Roll spirals as tightly as possible.
• Wrap in plastic and refrigerate for 2 hours.
• Heat oven to 350°F.
• Cut dough into 1/4-inch thick slices.
• Place on ungreased baking sheets and bake for 12 minutes.
• Remove from baking sheets and cool completely on a wire rack.