With a quick brush of pesto and a sprinkle of cheese refrigerated crescent rolls become something extra special.
Course: Side Dish
Keyword: crescent roll recipes, recipes using crescent rolls, stuffed crescent roll recipes
Author: Katie Workman
1(8-ounce) can refrigerated crescent dough
¼cuppesto, store-bought or homemade
¼cupfinely grated Pecorino Romano or Parmesan
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.