Pesto Crescent Twists

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls
• 1/2 cup purchased pesto sauce
• 2 tablespoons finely chopped walnuts
• 1/4 cup sour cream
• 4 ounces crumbled feta cheese
• 1 (3 ounce) package cream cheese, softened
• 2 teaspoons olive oil
• 1 teaspoon purchased pesto sauce

Recipe

• 1 heat oven to 375°f grease cookie sheets.
• 2 unroll 1 can of dough onto cutting board or sheet of waxed paper.
• 3 firmly press perforations to seal.
• 4 press or roll to form 13x7-inch rectangle.
• 5 in small bowl, combine 1/2 cup pesto and walnuts; mix well.
• 6 spread mixture over dough.
• 7 unroll remaining can of dough.
• 8 firmly press perforations to seal.
• 9 press or roll to form 13x7-inch rectangle.
• 10 carefully place dough rectangle over pesto and walnut filling.
• 11 cut filled dough in half crosswise to make two 7x6 1/2-inch pieces.
• 12 cut each half into 8 strips.
• 13 twist each strip tightly; place on greased cookie sheets.
• 14 bake at 375°f for 14 to 19 minutes or until golden brown.
• 15 meanwhile, in medium bowl, combine sour cream, feta cheese and cream cheese; mix until well blended.
• 16 place in small serving bowl.
• 17 in another small bowl, combine oil and 1 teaspoon pesto.
• 18 drizzle over cheese mixture.
• 19 with tip of knife, stir to marble.
• 20 serve warm twists with spread.
• 21 store any remaining spread in refrigerator.