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.