Easy Pesto Dinner Rolls with Crescents
These dinner rolls are so easy to make with Pillsbury canned crescent rolls and your favorite pesto sauce. I recommend using mine because they are less oily. See notes below.
- 1 can Pillsbury Crescent Rolls
- 1 cup pesto
Preheat the oven to 375°
Open and unroll a can of crescent rolls onto a piece of parchment paper or another non-stick surface. Gently press the cut seams together so that you have one large rectangle.
Evenly spread the prepared pesto, leaving ½ edge all around.
Roll on the long edge so that you have one large cylinder. Wet your fingers and run under the closing edge and press gently to "glue" it together.
With a piece of thread or floss, you can easily cut the cylinder into 10 even pieces. Simply wrap it around once where you want to make your cut and pull it together.
Place evenly on a large baking sheet covered with parchment paper or a silicone mat. Leave a little space between each piece as they will grow when baking.
Bake at 375° for 11-13 minutes. They will be a light golden brown when finished.
Serve with dinner or as a snack. I like to dip in marinara sauce! These won't keep well so eat them within a day or two in an air-tight container.
Prep time does not include time to make pesto if you are making your own.
You will have better luck with a lower oil pesto. I have two that would work well:
The nutritional information is just a guess as you will be using pesto of choice.
Calories: 175kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 409mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Calcium: 40mg | Iron: 1mg