Almost Instant Tomato Basil Crescents

These sound delicious! They're from a book called From Storebought to Homemade by Emyl Jenkins.

• Ready In: 22 mins
• Yields: 8 crescents

Ingredients

• 1 (8 ounce) can  refrigerated crescent dinner rolls
• 1 (3 ounce) jar pesto sauce (with olive oil base)
• 1 (5 ounce) jar  sun-dried tomato tapenade

Directions

1. Unroll the triangles of dough and, onto each one, spread 1 scant teaspoon of pesto sauce and one heaping teaspoon of sun-dried tomato tapenade. Re-roll the crescents and place them on a baking sheet. (For appetizer sized crescents, cut the rolls in half--this will make lovely knot-shaped rolls).
2. Bake in the oven according to package directions.