Ingredients
1/4
cup sun-dried tomato spread (from 8.5-oz. jar)
1/4
cup grated Parmesan cheese
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
egg, beaten
Preparation
Heat oven to 375°F. Lightly spray cookie sheets with cooking spray. In small bowl, mix tomato spread and cheese.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Press each to form 7x4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to form 7x4-inch rectangle.
Evenly spread tomato mixture onto 2 of the rectangles. Top with remaining 2 rectangles; press down.
With thin sharp knife, cut each filled rectangle crosswise into 8 strips. Place strips 1 inch apart on cookie sheets, twisting each 2 or 3 times. Brush tops of dough with egg. Discard any remaining egg mixture.
Bake 11 to 17 minutes or until golden brown. Serve warm or cool.
