Things You’ll Need:
- 2 cans crescent rolls
- 1/2 C prepared pesto
- 3 Tbs finely chopped walnuts
Preheat the oven to 375 degrees. Open up one of the cans of crescent rolls. Push out the dough onto a cutting board . Instead of separating the dough into triangles, seal up the perforations by pinching the dough so that you get one 7″ x 13″ rectangle.
Chop the nuts. I like to use my Pampered Chef food chopper. Mix the pesto and walnuts in a small bowl. Spread evenly over dough.
Now open up the second can of dough and follow step 1. Place this dough rectangle on top of the other so that the pesto mixture is sandwiched in between.
Cut the “sandwich” into strips about 1 inch wide and 7 inches long. Twist each strip and then seal the ends of the dough by pinching them together to create kind of a wreath shape.
This picture was taken before baking. Place each wreath on a greased cookie sheet or on a parchment lined cookie sheet. Bake until browned, about 15 minutes or a little longer.
This makes about 13 appetizers. Serve with an Italian meal or as an appetizer before any meal.
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