cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet

1/2

cup basil pesto

tablespoons finely chopped walnuts

1/4

cup sour cream

cup crumbled feta cheese (4 oz)

package (3 oz) cream cheese, softened

teaspoons olive oil

teaspoon basil pesto

Heat oven to 375°F. Grease cookie sheets.

If using crescent rolls: Unroll 1 can of dough onto cutting board or sheet of waxed paper. Firmly press perforations to seal. Press or roll to form 13x7-inch rectangle. If using dough sheets: Unroll 1 can of dough onto cutting board or sheet of waxed paper. Press or roll to form 13x7-inch rectangle.

In small bowl, mix 1/2 cup pesto and walnuts. Spread mixture over dough. If using crescent rolls: Unroll remaining can of dough. Firmly press perforations to seal. Press or roll to form 13x7-inch rectangle. If using dough sheets: Unroll remaining can of dough. Press or roll to form 13x7-inch rectangle.

Carefully place dough rectangle over pesto and walnut filling. Cut filled dough in half crosswise to make two 7x6 1/2-inch pieces. Cut each half into 8 strips. Twist each strip tightly; place on cookie sheets.

Bake 14 to 19 minutes or until golden brown. Meanwhile, in medium bowl, mix sour cream, feta cheese and cream cheese; mix until well blended. Place in small serving bowl. In another small bowl, mix oil and 1 teaspoon pesto. Drizzle over cheese mixture. With tip of knife, stir to marble. Serve warm twists with spread. Cover and refrigerate any remaining spread.

Pesto crescent roll recipe

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