Prep Time: 15 mins
Total Time: 30 mins
About This Recipe
“An easy and tasty appetizer from a Pillsbury cookbook.”
1 (8ounce) cans refrigerated crescent dinner rolls
1/3 cupprepared pesto sauce
1/4 cuproasted red bell pepper, chopped
Heat oven to 350F degrees.
Unroll dough into 2 rectangles.
Firmly press on perforations to seal them.
Spread rectangles with pesto to within 1/4 inch of edges, then sprinkle on bell peppers.
Starting at short side, roll up each rectangle of dough, pinching edges to seal.
Cut each roll into 8 slices.
Place slices, cut side down, on ungreased cookie sheet.
Bake approximately 15 minutes or until golden brown.
“Very good, very simple.They’re easier to cut if you put them in the freezer for a bit before slicing.Thanks for sharing!”
“These are delicious and so simple to make! I added a sprinkle of mozzarella cheese to them and they were a hit with my entire family!”