Recipe: Pesto and Garlic-Studded Crescent Rolls

by Cate on December 10, 2012

Pesto and Garlic Crescent Roll - Single-001

I think garlic might be my love language.

Well, let’s be clear. It’s not my only love language. Sunrises. Sunsets. Heart-shaped things appearing magically somewhere unexpected. Someone cooking for me. Little colored drawings from Madeline. Seeing Nick treat others with kindness.

Those are all bits and pieces of my love language as well.

But garlic? Man oh man, that’s definitely on the list.

On the kids’ list too, but only if they can’t see it.

Last week, when we grabbed some pizza after checking out an art exhibit, I watched as the kids carefully picked off bits of garlic on their pizza.

First they said they didn’t like garlic.

As if.

But then I explained how it’s been in, oh, the last 163 things I might have cooked.

So then Nick went on to clarify that recently, he had something at a relative’s house, and there was this HUGER THAN JUPITER piece of garlic on his dish and he just couldn’t.

So it’s only the big pieces that he doth protest.

Which means he’s all over these little bits of garlic deliciousness.

Pesto and Garlic Crescent Rolls - Whole Plate-001

And inhaled three as soon as they came out of the oven.

Bread is that little thing you need on the table to round out everything and make it just about perfect. And well, including garlic is just about a home run.

If you ask me.

If garlic happens to be YOUR love language, it just might be your lucky day. Bake up a batch of these babies and you’ll be whistling dixie in no time.

You’re welcome.


Tomorrow? Christmas Lists and Santa visits!
Wednesday? A review on a new grilled cheese restaurant!
Thursday? A new recipe for Gazpacho Salad!
Friday? A review on a new art exhibit!

I always love seeing the behind-the-scenes peeks at how photographs get set up. Here’s a look at how I got the first shot above:
Behind the scenes-001

Pesto and Garlic-Studded Crescent Rolls
Recipe courtesy of Cate O’Malley

1 package Pillsbury Crescent Roll dough
1/4 cup pesto
1/4 cup Parmesan cheese
4 cloves garlic, roughly chopped

Preheat oven to 375. In a small bowl, combine the pesto, Parmesan cheese, and garlic. Unroll the dough and press the perforations together, making one large piece. Place on a greased cookie sheet. Spread the pesto mixture in a thin layer on the dough. Roll the dough up, jelly roll style, and cut into even pieces, approximately 1/2 inch thick. Place on cookie sheet, about an inch apart from each other and bake for 10 minutes, or until golden.

Makes 12. Twenty minutes from start to finish.

Add cooked crumbled bacon for a little extra flavor.
A mozzarella and pepperoni version would be a perfect after-school snack.

Disclosure: Pillsbury compensated me for creating this recipe.

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{ 4 comments… read them below or add one }

Joanne December 11, 2012 at 7:31 am

I feel the exact same way about garlic…it’s just pure unadulterated love. These garlicky pesto swirls sound amazing. Way better than any plain old garlic roll, that’s for sure!
Joanne recently posted..Recipe: Indian-Spiced Roasted Squash Soup with Chili-Cilantro Naan {12 weeks of winter squash}


Meg December 11, 2012 at 4:34 pm

Garlic could totally be my love language, too. My boyfriend and I always start cooking meals by asking, “Um, how much do we want to kiss tonight?” Haha . . . and in goes the garlic. Usually regardless of the answer, by the way — we’re garlic freaks.
Meg recently posted..Book review: ‘I Kill Me’ by Tracy H. Tucker


Shannon December 14, 2012 at 5:07 pm

haha, nick’s response is totally something i did as a kid :) i’m sure he’ll turn out alright! these look fabulous, and great for a party too!


Diana Boles January 22, 2014 at 1:09 pm

These look beautiful, but just to be clearer when the recipe says “pesto,” does that mean basil or a “pesto” sauce that includes basil, pinenuts and olive oil or a packet of pesto sauce? Thank you so much.


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