Sunday, April 26, 2009

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 ----
1. Open crescent roll can.
2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.
3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over likea triangle. Press edges down firmly with fork.
4. In small bowl mix together egg and water and with finger paint the egg mixture over the crescent.
5. Bake for 10-15 minutes or until golden brown.

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