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1 tube (8 ounces) refrigerated crescent rolls
8 teaspoons prepared pesto
1 large egg white, lightly beaten
1-1/2 teaspoons Italian seasoning
Preheat oven to 375°. Unroll crescent dough; separate into triangles. Spread each with 1 teaspoon pesto. Roll up from the wide end and place pointed side down 2 in. apart on ungreased baking sheets. Curve ends down to form a crescent shape.
Brush with egg white; sprinkle with Italian seasoning. Bake until lightly browned, 10-13 minutes.