Pesto Crescent Rolls
on Dec 11, 2020, Updated Apr 16, 2023
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With a quick brush of pesto and a sprinkle of cheese refrigerated crescent rolls become something extra special.
No matter what is one the table, the buffet, the menu, a warm buttery crescent roll is pretty hard to resist. And thanks to those ubiquitous tubes of refrigerated crescent roll dough, they are so easy to make. I don’t care how sophisticated you are, there’s no way to pass up one of those flaky tender little breads when the basket passes under your nose. Oh, and also think about Three Cheese and Prosciutto Stuffed Biscuits.
Store-Bought vs. Homemade Pesto
And with a quick brush of pesto and a sprinkle of Pecorino Romano or Parmesan they become something extra special. You can use store-bought pesto (but remember to check for allergies, since most pestos contain nuts of some sort), or make your own, which is downright simple. And if you make your own nut-free pesto, then you don’t have to worry about any potential allergy issues.
How to Make Pesto Crescent Rolls
Preheat the oven to 375°F. Pop open a can of crescent rolls and separate the dough into triangles along the perforated lines.
Brush each triangle lightly with pesto, and sprinkle evenly with the Pecorino Romano or Parmesan cheese.
Roll them up from the short flat end of the triangle up to the tip.
Place them on a baking sheet and bake for 9 to 12 minutes, until golden brown.
Even if they don’t look perfect as they go into the oven, they will bake up beautifully — flaky and golden, with little bits of the green pesto and cheese peeking out. The only warning — make more than you think you will need. It’s hard to stop at one.
What to Serve with Pesto Crescent Rolls:
- Filet Mignon with Creamy Parmesan Sauce
- Creamy Tuscan Chicken
- Simple Lemon-Garlic Roasted Turkey Breast
- Greek Turkey Meatloaf
- Slow Cooked Pork Roast
Pesto Recipes:
- Nut-Free Basil Pesto with Pecorino Romano
- Spinach Parsley Pesto
- Caper-Olive Pesto
- Mint Basil Pesto
- Kale Pesto Recipe
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Pesto Crescent Rolls
Ingredients
- 1 (8-ounce) can refrigerated crescent dough
- ¼ cup pesto , store-bought or homemade
- ¼ cup finely grated Pecorino Romano or Parmesan
Instructions
- Preheat the oven to 375°F.
- Pop open a can of crescent rolls and separate the dough into triangles along the perforated lines. Brush each triangle lightly with pesto, and sprinkle evenly with the Pecorino Romano or Parmesan cheese. Roll them up from the short flat end of the triangle up to the tip. Place them on a baking sheet and bake for 9 to 12 minutes, until golden brown.
- Serve warm.
