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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Ingredients:
2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls |
1/2 cup purchased pesto sauce |
2 tablespoons finely chopped walnuts |
1/4 cup sour cream |
4 ounces crumbled feta cheese |
1 (3 ounce) package cream cheese, softened |
2 teaspoons olive oil |
1 teaspoon purchased pesto sauce |
Directions:
1. Heat oven to 375°F Grease cookie sheets.
2. Unroll 1 can of dough onto cutting board or sheet of waxed paper.
3. Firmly press perforations to seal.
4. Press or roll to form 13x7-inch rectangle.
5. In small bowl, combine 1/2 cup pesto and walnuts; mix well.
6. Spread mixture over dough.
7. Unroll remaining can of dough.
8. Firmly press perforations to seal.
9. Press or roll to form 13x7-inch rectangle.
10. Carefully place dough rectangle over pesto and walnut filling.
11. Cut filled dough in half crosswise to make two 7x6 1/2-inch pieces.
12. Cut each half into 8 strips.
13. Twist each strip tightly; place on greased cookie sheets.
14. Bake at 375°F for 14 to 19 minutes or until golden brown.
15. Meanwhile, in medium bowl, combine sour cream, feta cheese and cream cheese; mix until well blended.
16. Place in small serving bowl.
17. In another small bowl, combine oil and 1 teaspoon pesto.
18. Drizzle over cheese mixture.
19. With tip of knife, stir to marble.
20. Serve warm twists with spread.
21. Store any remaining spread in refrigerator.
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