Ingredients
1 tube (8 ounces) refrigerated crescent rolls1/3 cup prepared pesto sauce1/4 cup roasted sweet red peppers, drained and chopped1/4 cup grated Parmesan cheese1 cup pizza sauce, warmed
Preparation
Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese.
Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets.
Bake at 400° until golden brown, 8-10 minutes. Serve warm with pizza sauce.
