Pesto Crescent Rolls
Elevate the simplicity of refrigerated crescent dough with a rich layer of pesto and a delicate dusting of cheese. These rolls are effortlessly transformed into a warm, savory treat ideal for gatherings or a quick appetizer.
Ingredients
- ¼ cup finely grated Pecorino Romano or Parmesan cheese
- 1 8-ounce can refrigerated crescent dough
- ¼ cup pesto either homemade or store-bought
Instructions
- Preheat the oven to 375°F.
- Unroll the crescent dough and detach it along the perforated lines to form triangles. Using a pastry brush, apply a thin layer of pesto over each piece. Distribute the cheese evenly across all triangles.
- Starting at the wide end, gently roll each triangle toward its pointed tip. Arrange the formed rolls on a baking sheet.
- Bake for 9 to 12 minutes, or until the exterior turns a rich golden hue. Serve immediately while warm.
Notes
If nut allergies are a concern, opt for a homemade nut-free pesto to ensure safety. Store any leftovers in a sealed container in the refrigerator for up to a week. Reheat in the oven to restore their crisp texture.