Pesto Breakfast Rolls

I- Ingredients for 4 servings :

• 8 oz refrigerated seamless crescent dough;
• 3 Tbsp pesto sauce;
• 3 Tbsp tomato sauce (or puree);
• 1/4 cup shredded cheddar cheese;
• 1/4 cup shredded parmesan cheese;
• 1/4 cup yellow cornmeal;
• 1 tsp dried oregano;
• 1/4 tsp pepper;
• 1 Tbsp olive oil.

II- Directions:

1. Lay out the rectangular dough sheet on a working surface.
2. S1pread the tomato sauce and pesto sauce on the dough in alternating stripes.
3. Top with shredded cheddar and parmesan cheese, reserving a bit.
4. Evenly sprinkle oregano and pepper.
5. Starting at one of the shorter sides of the rectangular dough, tightly roll up the rectangle into a log. Slice the log into 4 rolls.
6. Prepare a baking tray greased with 1 tablespoon of olive oil.
7. Add cornmeal to a shallow dish.
8. Dip both cut ends of each roll into the cornmeal.
9. Place the rolls, cut side up, on the greased baking tray.
10. Top with remaining cheese.
11. Bake at 375 until golden brown and puffed, about 15 minutes.

III- Nutrition Facts per 1 Roll:

• 130 calories;
• Fat: 8g;
• Saturated Fat: 3g;
• Cholesterol: 10mg;
• Carbs: 10g;
• Fiber: <1g;
• Protein: 5g;
• Sugar: 1g.