Ingredients

The following ingredients have 4 Servings
  • 4 containers Crescent Rolls
  • 8 ounces basil pesto
  • 8 ounces sun-dried tomato pesto

Instruction

  • Open one can of Pillsbury Crescent Rolls and layout on a lightly floured surface.
  • Press the seams together and press out with your fingers or a rolling pin to 14" x 8" rectangle.
  • Spread the pesto in four wide strips alternating the colors as in the photo above.  You'll use 1/2 to a little less than half the jay (3 to 4 ounces at the most) for this set of appetizers.
  • Unroll one can of Pillsbury Crescent Rolls onto a piece of waxed paper or parchment paper.
  • Seal perforations and press out with fingers or a rolling pin to a 14" x 8" rectangle.
  • Pick up the waxed paper carefully and invert it over the prepared dough that is spread with the pesto.
  • Remove the waxed paper, carefully.
  • Cut crosswise down the middle.  I use a dough scraper and it cuts really nice by just pushing down instead of pulling with a knife blade.  Then divide each half into eight rectangles that are evenly spaced.  Also as seen in the photo above.
  • Now pick up one rectangle at a time and twist each end in opposite directions.  You only need to do two twists in each direction.  Lay on an ungreased baking sheet.
  • Bake at 375 degrees for 12 to 15 minutes until light golden brown.
  • That will give you sixteen appetizers.  Now repeat steps 1 through 10 and you'll be done with 32 appetizers to share and enjoy.