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