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Pesto Crescent Rolls on a lined baking sheet.

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.

Pesto Crescent Rolls in a serving bowl.

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.

Pesto being brushed onto an unrolled crescent roll.

Roll them up from the short flat end of the triangle up to the tip.

Woman rolling a crescent roll up with pesto.

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:

Pesto Crescent Rolls piled in a serving bowl.

Pesto Recipes:

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Pesto Crescent Rolls

5 from 1 vote
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 8 People
With a quick brush of pesto and a sprinkle of cheese refrigerated crescent rolls become something extra special.

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.

Notes

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.

Nutrition

Calories: 56kcal, Carbohydrates: 2g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 148mg, Fiber: 1g, Sugar: 1g, Vitamin A: 183IU, Calcium: 47mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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