Pesto breakfast rolls

• Produce

  • 1 tsp Oregano, dried

• Condiments

  • 3 tbsp Pesto sauce

• Baking & Spices

  • 1/4 cup Cornmeal, yellow
  • 1/4 tsp Pepper
  • 1 8 ounce package Pillsbury crescent dough sheet

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Cheddar cheese
  • 1/4 cup Parmesan cheese

• Other

  • 3 tablespoons tomato sauce or puree

Found on savorytooth.com

Description

Directions

• Lay out the rectangular dough sheet on a working surface.
• Spread the tomato sauce and pesto sauce on the dough in alternating stripes. Top with shredded cheddar and parmesan cheese, reserving a bit. Evenly sprinkle oregano and pepper.
• Starting at one of the shorter sides of the rectangular dough, tightly roll up the rectangle into a log. Slice the log into 4 rolls.
• Prepare a baking tray greased with 1 tablespoon of olive oil. Add cornmeal to a shallow dish. Dip both cut ends of each roll into the cornmeal. Place the rolls, cut side up, on the greased baking tray. Top with remaining cheese.
• Bake at 375 until golden brown and puffed, about 15 minutes.

Nutrition