It’s the holiday season, which means food! Food is a huge part of anyone’s holiday. Whether it’s Grandma’s pumpkin pie, Dad’s eggnog, or your once-a-year indulgence, there are so many memories centered around food. If you’re playing host this holiday, and want to make new food memories, look no further than this Festive Crescent Roll with Pesto.
These rolls are both easy to make and always a memorable crowd-pleaser! With their festive red and green filling, these crescent rolls are the perfect addition to any holiday table. No matter what’s being served these crescent rolls are hard to turn down. Thanks to the beauty of refrigerated crescent roll dough, whipping up a batch has never been easier. Even the picky eaters can’t resist the flaky, lusciousness of these tasty breads. So, don’t be shy! Go ahead and pass around the basket of crescent rolls for the holidays or your next get-together!
To Buy Pesto or Do It Yourself?
If you’re strapped for time or not into making it yourself, store-bought pesto might just be your best friend. Store-bought pesto is quick, easy, and can still have an amazing quality. Buyer beware, you could run into a price tag or ingredients you don’t care for.
On the flip side, making your own pesto means you have full control over what goes in and can tailor the taste to your palate’s content. Fresh ingredients? Check. Seasoned just how you want? Double check. Or even play around and do a mix of fresh and store-bought. You never know what flavors you may come up with!
In the end, it all comes down to what works for you. There’s no way that’s better or less than the other. Fresh is always ideal for me, but I also will grab store-bought in a pinch and with no guilt. If you’re careful about additives or have allergies, just do some research before you hit the store. Pesto is so popular, there seems to be a brand that caters to almost everyone these days.
Can I Use Something Besides Crescent Roll Dough?
There are some great alternatives to crescent rolls you could consider:
Puff pastry: Puff pastry can be used in many recipes: appetizers, pastries, and main courses. It’s light and puffy and more crumbly than how crescent roll dough turns out.
Phyllo dough: Phyllo dough is a paper-thin pastry that’s often used in Greek and Middle Eastern cuisine. Phyllo dough is very delicate but can be layered and brushed with butter or oil to create a crispy, flaky texture.
For a gluten-free option: you could try using rice paper wrappers, which are commonly used in Vietnamese cuisine to make spring rolls. Rice paper wrappers are thin, translucent sheets that can be filled and rolled with lots of different ingredients. Once prepared, they have a slightly chewy texture but are still a great option for gluten-intolerant people.
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Servings: 8
What do you need to make Festive Crescent Rolls with Pesto
1 can large crescent rolls
1 cup mozzarella cheese, shredded
1 large egg, beat
2 oz. Cream cheese
⅓ cup pesto sauce
¼ cup tomato paste
How to make Festive Crescent Rolls with Pesto
Preheat the oven to 350 degrees Fahrenheit. Line a medium cooking sheet with parchment paper.
Open the can of crescent rolls and separate each of the 8 rolls. Slightly roll each individual crescent out with a rolling pin to make them larger.
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Add a thin layer of cream cheese, pesto, tomato paste, and a sprinkle of cheese on each crescent roll triangle.
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Roll each crescent roll all the way up carefully from the wider side.
Place the crescent rolls seam down in the pan. Repeat.
Using a pastry brush, brush each crescent roll with the beaten egg.
Bake for 10-15 minutes or until browned.
YUM!
Festive Crescent Rolls with Pesto
Ingredients
- 1 can large crescent rolls
- 1 cup mozzarella cheese, shredded
- 1 large egg, beat
- 2 oz. Cream cheese
- ⅓ cup pesto sauce
- ¼ cup tomato paste
Instructions
Preheat the oven to 350 degrees Fahrenheit. Line a medium cooking sheet with parchment paper.
Open the can of crescent rolls and separate each of the 8 rolls. Slightly roll each individual crescent out with a rolling pin to make them larger.
Add a thin layer of cream cheese, pesto, tomato paste, and a sprinkle of cheese on each crescent roll triangle.
Roll each crescent roll all the way up carefully from the wider side.
Place the crescent rolls seam down in the pan. Repeat.
Using a pastry brush, brush each crescent roll with the beaten egg.
Bake for 10-15 minutes or until browned.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 229Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 307mgCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 8g
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