1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4 C. basil pesto

1/4 C. chopped roasted red bell peppers (from a jar)

 

Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.  Spread pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted peppers.  Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.