1/4
cup chopped roasted red bell peppers (from a jar)
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Steps
1
Heat oven to 350°F.
2
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3
Spread pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted peppers.
4
Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices. On ungreased cookie sheet, place slices cut side down.
5
Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
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