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Thursday, June 13, 2013

Pesto Rolls

Photos courtesy of the Cooking Corner.
   There's something about pesto that I just like. Maybe it's the herb flavor, or maybe its the slightly oily texture, but regardless it's one of my favorite flavor combinations. 
   My sister-in-law was nice enough to share some recently, so I've been coming up with various uses for one of my favorite flavors that I don't get to indulge in often enough.
  This recipe for pesto rolls is very easy and quick. It allows you the great flavor of a pesto bread with still having the time to focus on the main dish.

Pesto Rolls
1 pkg. of refrigerator crescent rolls
1/2 jar pre-made pesto
optional - Marinara sauce for dipping

Preheat oven to 375 degrees.
Garden Marinara pasta with pesto rolls.

Line a cookie sheet with foil and spray with cooking spray. Roll out crescent rolls onto pan keeping seams intact (or pinch together).

Spread pesto across rolls to withing 1/2 inch from edge, so filling doesn't seep out. 

Roll dough into a log, like a cinnamon roll. Cut into 6 equal slices. Lay on sides and bake in oven 15-20 minutes. Check bottoms to make sure they're done, but not too browned. Makes 6 rolls.
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