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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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An easy and tasty appetizer from a Pillsbury cookbook. Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
1/3 cup prepared pesto sauce |
1/4 cup roasted red bell pepper, chopped |
Directions:
1. Heat oven to 350F degrees.
2. Unroll dough into 2 rectangles.
3. Firmly press on perforations to seal them.
4. Spread rectangles with pesto to within 1/4 inch of edges, then sprinkle on bell peppers.
5. Starting at short side, roll up each rectangle of dough, pinching edges to seal.
6. Cut each roll into 8 slices.
7. Place slices, cut side down, on ungreased cookie sheet.
8. Bake approximately 15 minutes or until golden brown.
9. Serve hot.
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