Total Time
40mins
Prep 20 mins
Cook 20 mins

This is from the Pillsbury website - they emailed it to me and WOW is it Fantastic!!

Ingredients Nutrition

Directions

  1. Heat oven to 375°F Grease cookie sheets.
  2. Unroll 1 can of dough onto cutting board or sheet of waxed paper.
  3. Firmly press perforations to seal.
  4. Press or roll to form 13x7-inch rectangle.
  5. In small bowl, combine 1/2 cup pesto and walnuts; mix well.
  6. Spread mixture over dough.
  7. Unroll remaining can of dough.
  8. Firmly press perforations to seal.
  9. Press or roll to form 13x7-inch rectangle.
  10. Carefully place dough rectangle over pesto and walnut filling.
  11. Cut filled dough in half crosswise to make two 7x6 1/2-inch pieces.
  12. Cut each half into 8 strips.
  13. Twist each strip tightly; place on greased cookie sheets.
  14. Bake at 375°F for 14 to 19 minutes or until golden brown.
  15. Meanwhile, in medium bowl, combine sour cream, feta cheese and cream cheese; mix until well blended.
  16. Place in small serving bowl.
  17. In another small bowl, combine oil and 1 teaspoon pesto.
  18. Drizzle over cheese mixture.
  19. With tip of knife, stir to marble.
  20. Serve warm twists with spread.
  21. Store any remaining spread in refrigerator.

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