Makes 1 1/2 dozen
8 oz. can refrigerated crescent rolls
grated parmesan cheese
1On a clean flat surface, unroll crescent rolls. Gently press perforations together to make a rectangle. Spread pesto evenly over dough. Sprinkle evenly with cheese.
2Roll up dough, starting with long side, jelly-roll fashion, pressing seam to seal. Using a serrated knife, cut roll into 1/4 inch thick slices.
3Place 2 inches apart on prepared baking sheet. Bake 10 minutes, or until lightly browned. Serve warm.