Ingredients
1
can of refrigerated crescent roll dough
2
ounces prepared pesto sauce
2
ounces grated Asiago or Pecorino Romano cheese
Directions
1.
Preheat oven to 375 degrees. Open the crescent roll dough according to package directions and separate the dough into eight triangles, laying them flat on an ungreased, nonstick baking sheet. Spread about one and a half teaspoons of pesto evenly on each triangle. Grind a bit of black pepper over each triangle. Top with the grated cheese and pine nuts, pressing the toppings into the pesto sauce and dough gently with the back of a spoon. Starting at the wide end of each triangle, roll the up dough into crescent shapes. Allow an inch or so of space between each croissant on the baking sheet.
2.
Bake for 11 - 13 minutes or until golden brown at 375 degrees.
3.
Variations: A sprinkling of bacon bits or chopped prosciutto can be added with or instead of the pine nuts.
