Pesto Crescents
Requirements:
1 8 oz. can crescent rolls2 tbsp. parmesan cheese
1 egg yolk
6 tsp., sun dried tomatoes in oil
3 tbps. pesto sauce ( use envelope)
1 tbsp. water
Preparation:
1. Open crescent roll can.
2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.
3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like atriangle. Press edges down firmly with fork.
4. In small bowl mix together egg and water and with finger paint the egg mixture over the crescent.
5. Bake for 10−15 minutes or until golden brown.
