Pesto Crescent Twists

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 12 cup purchased pesto sauce
• 2 tablespoons finely chopped walnuts
• 14 cup sour cream
• 4 ounces crumbled feta cheese
• 1 (3 ounce) package cream cheese, softened
• 2 teaspoons olive oil
• 1 teaspoon purchased pesto sauce

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

pesto sauce, walnuts, sour cream, feta cheese, cream cheese, olive oil, pesto sauce

Taken from www.food.com/recipe/pesto-crescent-twists-96626 (may not work)