Mozzarella and Pesto Twists
Ingredients:
One 8 ounce tube refrigerated crescent dough
All purpose flour, for dusting
1 cup shredded mozzarella (about 5 ounces)
¼ cup Vegetaball’s Pesto
Directions:
Preheat the oven to 375℉. Line a rimmed baking sheet with parchment paper.
Unroll crescent dough sheet onto a lightly floured work surface and gently stretch into a 14x8 rectangle. Using a pizza cutter or sharp knife cut the dough in half into two 7x8 inch rectangles. Using a small spatula or the back of a spoon, spread 2 tablespoons of Vegetaball’s Pesto on the top half of each rectangle, then sprinkle ½ cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the bottom of the mozzarella and pesto and gently press the edges to seal.
Cut each rectangle into 8 strips, each about ½ inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.