Serves: 16
Total Calories: 150
Heat oven to 375°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 x 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 x 7-inch rectangle. Carefully place dough rectangle over pesto and walnut filling. Cut filled dough in half crosswise to make two 7 x 6 1/2-inch pieces. Cut each half into 8 strips. Twist each strip tightly place on greased cookie sheets.
Bake at 375°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.
Nutrition Per Serving: Calories 200 Protein 4g Carbohydrate 12g Fat 15g Sodium 370mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pesto Crescent Twists with Feta Spread recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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