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Pesto Crescent Twists With Feta Spread




Source of Recipe


recipecircus


Recipe Introduction


Source of Recipe

Julia (Judy) Wood


List of Ingredients















Twists:
2 (8-ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1/2 cup purchased pesto
2 tablespoons finely chopped walnuts


Spread:
1/4 cup sour cream
4 ounces (1 cup) crumbled feta cheese
1 (3-ounce) package cream cheese, softened
2 teaspoons olive oil
1 teaspoon purchased pesto








Recipe



Heat oven to 375 degrees. 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 13-by-7-inch 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 13-by-7-inch rectangle. Carefully place dough rectangle over pesto and walnut filling. Cut filled dough in half crosswise to make two 7-by-61/2-inch pieces. Cut each half into 8 strips. Twist each strip tightly; place on greased cookie sheets.

Bake at 375 degrees for 14 to 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.