ROLLS - PILLSBURY - Sun-Dried Tomato and Pesto Crescents
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| Tomato Basil Crescents Seattle Times December 19, 2001 | |
| 16 | rolls |
| Parchment paper | |
| 2 cans (8 ounces each) | refrigerator crescent rolls |
| 16 teaspoons | prepared pesto sauce |
| 16 teaspoons | prepared sun-dried tomato tapenade |
1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
2. Unroll the triangles of dough and, onto each one, spread 1 teaspoon each of pesto sauce and sun-dried tomato tapenade. Starting at the long end, reroll the crescents and place on prepared baking sheets.
3. Bake on staggered oven racks 6 minutes, rotate the sheets and continue baking 6 minutes, or until golden brown. Serve warm. (The rolls can be made several hours in advance and reheated, wrapped in aluminum foil, in a warm oven.)
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