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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 8 |
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These are great with soup or as little appetizers. Only 3 ingredients! If baking on a cookie sheet, lightly grease it. Personally, I prefer baking any kind of rolls on a baking stone. It's nearly impossible to burn them! I can remember many meals as a child when my grandmother would forget to take the rolls out of the oven, and when we complained about the bottoms being burnt, she'd reply, They're not burnt - just a little brown. Ingredients:
2 tablespoons grated parmesan cheese |
1 (8 ounce) can refrigerated crescent dinner rolls |
2 tablespoons pesto sauce |
Directions:
1. Sprinkle cutting board or waxed paper with cheese.
2. Separate dough into 4 rectangles; firmly press perforations to seal. Lightly press dough into the cheese.
3. Brush rectangles with pesto sauce. Place 1 rectangle, pesto side up, on top of another. Repeat with remaining rectangles.
4. Starting with shortest sides, roll up BOTH ends jelly-roll fashion to meet in center. Cut into 8 slices. Repeat with remaining rectangles.
5. Place, cut side down, 2 inches apart on greased cookie sheet or baking stone.
6. Bake 6 to 12 minutes at 375 degrees or until deep golden brown. Immediately remove from cookies sheets; serve warm.
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