Pesto Crescent Twists with Feta Spread

(11)
  1 reviews
  • 20 min prep time
  • 40 min total time
  • 8 ingredients
  • 16 servings

Ingredients

Twists

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent 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

Directions

  1. 1 Heat oven to 375°F. Grease cookie sheets.
  2. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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