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1 8 oz. can crescent rolls 2 tbsp. parmesan cheese 1 egg yolk 6 tsp., sun dried tomatoes in oil 3 tbps. pesto sauce ( use envelope) 1 tbsp. water...



1 8 oz. can crescent rolls

2 tbsp. parmesan cheese

1 egg yolk

6 tsp., sun dried tomatoes in oil

3 tbps. pesto sauce ( use envelope)

1 tbsp. water

Preparation:

1. Open crescent roll can.

2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.

3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like

a

triangle. Press edges down firmly with fork.

4. In small bowl mix together egg and water and with finger paint the egg mixture over

the crescent.

5. Bake for 10−15 minutes or until golden brown.
 

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