|8 oz||refrigerated crescent rolls|
|⅓ cup||Pastene Basil Pesto Sauce|
|¼ cup||Pastene Roasted Sweet Red Peppers, drained and chopped|
|1 ½ cup||grated mozzarella cheese|
|1 cup||Pastene Pizza Sauce, warmed|
Prep Time: 10 minutes | Cook Time: 8-10 minutes
- Preheat oven to 400° F.
- On a lightly floured surface, unroll crescent dough into two long rectangles; pinch and seal perforations.
- Evenly spread pesto on each piece of dough. Layer with red peppers and cheese.
- Roll up starting with a short side. With a sharp knife, cut each roll into 10 slices. Place 2” apart on two baking sheets.
- Bake at 400° until golden brown, 8 to 10 minutes. Serve with warm pizza sauce for dipping.