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Pesto Crescents
1
8 oz. can crescent rolls
tbsp. parmesan cheese
egg yolk
tsp., sun dried tomatoes in oil
tbps. pesto sauce ( use envelope)
tbsp. water
2
1
6
3
1
Preparation:
1
2
. Open crescent roll can.
. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.
. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like
3
a
triangle. Press edges down firmly with fork.
4
5
. In small bowl mix together egg and water and with finger paint the egg mixture over
the crescent.
. Bake for 10−15 minutes or until golden brown.
Pesto Crescents
63
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