An elegant appetizer with a twist inspired by the italian Pesto sauce.
- 1 tube refrigerated crescent rolls
- 1/3 cup Barilla pesto sauce
- 1/4 cup roasted sweet red peppers
- 1/4 cup Parmesan cheese
- 1 cup tomato paste
Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese.
Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets.
Bake at 400° until golden brown, 8-10 minutes. Serve warm with tomato paste.