Bake-Off® Contest 39, 2000
Birmingham, Alabama

Pesto Crescent Twists with Feta Spread

Hosting an appetizer party? Add a new twist to crescents, and include it in your starter spread.

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  • prep time 20 min
  • total time 40 min
  • ingredients 8
  • servings 16
 

Ingredients

Twists

2
cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2
cup basil pesto
2
tablespoons finely chopped walnuts

Spread

1/4
cup sour cream
1
cup crumbled feta cheese (4 oz)
1
package (3 oz) cream cheese, softened
2
teaspoons olive oil
1
teaspoon basil pesto

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Grease cookie sheets.
  • 2 If using crescent rolls: Unroll 1 can of dough onto cutting board or sheet of waxed paper. Firmly press perforations to seal. Press or roll to form 13x7-inch rectangle. If using dough sheets: Unroll 1 can of dough onto cutting board or sheet of waxed paper. Press or roll to form 13x7-inch rectangle.
  • 3 In small bowl, mix 1/2 cup pesto and walnuts. Spread mixture over dough. If using crescent rolls: Unroll remaining can of dough. Firmly press perforations to seal. Press or roll to form 13x7-inch rectangle. If using dough sheets: Unroll remaining can of dough. Press or roll to form 13x7-inch rectangle.
  • 4 Carefully place dough rectangle over pesto and walnut filling. Cut filled dough in half crosswise to make two 7x6 1/2-inch pieces. Cut each half into 8 strips. Twist each strip tightly; place on cookie sheets.
  • 5 Bake 14 to 19 minutes or until golden brown. Meanwhile, in medium bowl, mix sour cream, feta cheese and cream cheese; mix until well blended. Place in small serving bowl. In another small bowl, mix oil and 1 teaspoon pesto. Drizzle over cheese mixture. With tip of knife, stir to marble. Serve warm twists with spread. Cover and refrigerate any remaining spread.
  • 1 Heat oven to 375°F. Grease cookie sheets.
  • 2 If using crescent rolls: Unroll 1 can of dough onto cutting board or sheet of waxed paper. Firmly press perforations to seal. Press or roll to form 13x7-inch rectangle. If using dough sheets: Unroll 1 can of dough onto cutting board or sheet of waxed paper. Press or roll to form 13x7-inch rectangle.
  • 3 In small bowl, mix 1/2 cup pesto and walnuts. Spread mixture over dough. If using crescent rolls: Unroll remaining can of dough. Firmly press perforations to seal. Press or roll to form 13x7-inch rectangle. If using dough sheets: Unroll remaining can of dough. Press or roll to form 13x7-inch rectangle.
  • 4 Carefully place dough rectangle over pesto and walnut filling. Cut filled dough in half crosswise to make two 7x6 1/2-inch pieces. Cut each half into 8 strips. Twist each strip tightly; place on cookie sheets.
  • 5 Bake 14 to 19 minutes or until golden brown. Meanwhile, in medium bowl, mix sour cream, feta cheese and cream cheese; mix until well blended. Place in small serving bowl. In another small bowl, mix oil and 1 teaspoon pesto. Drizzle over cheese mixture. With tip of knife, stir to marble. Serve warm twists with spread. Cover and refrigerate any remaining spread.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
210
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
15mg
15%;
Sodium
380mg
380%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.