In my perpetual quest for some easy, savory treats, I’m still experimenting with crescent rolls, and if the rapid disappearance of these treats is any indication, these pesto and pine nut rounds are a winner. AND EASY!
Here’s what you need:
Two (2) cans of Immaculate Baking Crescent Rolls
1 small jar of pesto
1/4 cup of pine nuts
Preheat your oven as directed and open the cans of rolls (remember, under pressure!). Gently unfold so that two triangles stay together in the shape of a rectangle. You should have 8 rectangles all together. Pinch the seams where the triangles are cut. Lightly spread some pesto, leaving some room around the edges, and sprinkle pine nuts.
Then, carefully roll the rectangle from the shorter end. Pinch the rolls closed, as well as the ends, as best you can. Then, with a knife, pizza cutter, or whatever you have handy, slice the roll in 1/2 cuts. Place the cuts sideways on a cookie sheet.
Bake until the rounds begin to brown. Then steal one for yourself before they vanish! Bon apetit!