Short and sweet — the entry, not the dish. (These things are actually long [to start] and savory.)
(And this entry really isn’t sweet, either; it’s actually quite dry.)
If you’ve got any sort of party on the horizon, do these up.
♦1 can of Pillsbury crescent rolls
♦1/4 c. basil pesto
♦1/4 c. chopped roasted red peppers (from a jar)
♦handful of mozzarella cheese
Unroll dough and separate into four rectangles. Spread pesto over each rectangle within 1/4-inch of the edges. Sprinkle with red peppers and mozzarella cheese. Starting with one of the short sides, roll each rectangle, and press edge to seal. With a serrated knife, cut each roll into six slices. Place on baking sheet, and bake for 13-17 minutes at 350 degrees, or until golden brown.
Cost? $1.33 Pillsbury crescents, $4.99 jar of red peppers, $1 pesto mix
Overall success relative to expectations? 7 out of 10. It’s hard to make something involving crescent dough taste bad, but these flavors blended really well and made for an enjoyable, hand-held snack. My only complaint was that my pesto spread was a little too liquescent because I used one of those package mixes; I’d recommend using thick pesto from a jar. Makes 24. Adapted from Pillsbury.