Ever since I made Nutella filled crescent rolls covered in sugar-cinnamon goodness, I’ve never looked at crescent rolls the same boring way.
There’s no limit to what kind of clever and delicious concoctions you can come up with using crescent rolls. My latest recipe is more savory than sweet. I’m such a huge pesto fan. I was pleasantly pleased with this pesto pastry. Take a look.
One can of crescent rolls
Container of pre-made pesto (or homemade)
Grated Parmesan Cheese
Chopped garlic (optional)
Start by placing the crescent rolls dough in log-form (yup, made that term up) on the baking tray and unroll it flat.
Spread the desired amount of pesto onto the dough. At this step, you can either sprinkle the Parmesan cheese on top of the pesto or you can add it later. Here is where you will also sprinkle finely chopped garlic over the pesto (or mix it with the pesto before spreading it).
Carefully and evenly roll up the dough back into log-form ;)
Use a sharp knife to slice the log into slices. If you didn’t add the Parmesan cheese on top of the pesto, you can sprinkle it on top of the slices here.
Follow the baking directions stated on the crescent roll can. I recommend baking them a few minutes longer than directed. The wet filling may make the interior of the rolls a bit soggy.