¼ cup basil pesto
¼ cup chopped sun-dried tomatoes
- Heat oven to 350°F.
- If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
- Mix pesto and sun-dried tomatoes; spread over each rectangle to within 1/4 inch of edges.
- Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices. On ungreased cookie sheet, place slices cut side down.
- Bake 15 minutes or until edges are golden brown. Immediately remove from cookie sheet.
