Heat oven to 350°F.
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.
Spread pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted peppers.
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.
Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.