- 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
- 1 cup crumbled feta cheese
- 1 (3 ounce) package cream cheese, softened
- 2 teaspoons olive oil
- 1 teaspoon purchased pesto
- Heat oven to 375 degrees F. 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 13×7-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 13×7-inch rectangle. Carefully place dough rectangle over pesto and walnut filling. Cut filled dough in half crosswise to make two 7×6 1/2-inch pieces. Cut each half into 8 strips. Twist each strip tightly; place on greased cookie sheets.
- Bake at 375 degrees F 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.