Sundried Tomato Pesto Rolls (Roll Tide Rolls)

• 8- 1/2 ounces, weight Jar Sun-dried Tomatoes (in Oil)
• 1/2 cups Almonds
• 1/4 cups Parmesan Cheese
• 1/2 Tablespoons Minced Garlic
• 1- 1/2 Tablespoon Olive Oil
• Salt And Pepper, to taste
• 2 containers (8 Oz. Size) Refrigerated Crescent Roll Dough
• 1- 1/2 cup Shredded Mozzarella Cheese, Divided

1. In a food processor, combine tomatoes, almonds, Parmesan, garlic, olive oil, and salt and pepper.
2. Pulse until smooth.
3. Preheat oven to 350 degrees F.
4. Press out crescent roll triangles on a lightly floured surface into one rectangular piece by pinching together the perforations and rolling with a rolling pin.
5. Spoon 6 tablespoons pesto onto the crescent rolls and spread out with a knife.
6. Fill in any blank spots with more pesto (about 1 tablespoon).
7. Sprinkle on 3/4 cup mozzarella cheese and gently press into the pesto.
8. Roll up dough lengthwise, pinching any tears in the dough as you go.
9. Cut off the ends of the roll, cut into six even pieces, and place them in the muffin tin.
10. Repeat the whole process with the second can of crescent rolls.
11. Bake for 20 minutes.
12. May be served warm or room temperature.

tomatoes, almonds, parmesan cheese, garlic, olive oil, salt, containers, mozzarella cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sundried-tomato-pesto-rolls-roll-tide-rolls/ (may not work)