Saturday, December 02, 2006

Pesto Crescent Twists with Feta Spread

From Pillsbury Quick & Easy Bake-Off #39

Twists:
2 (8oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
1/2 C purchased pesto
2 Tbsp finely chopped walnuts
Spread:
1/4 C sour cream
4oz (1C) crumbled feta cheese
1 (3oz) pkg cream cheese, softened
2 tsp olive oil
1 tsp purchased pesto

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

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