Pesto Crescent Twists w/Feta Spread

Twists:
2(8oz) cans refridgerated crescent rolls
1/2c prepared pesto
2tbsp finely chopped walnuts

Spread:
1/4c sour cream
4oz crumbled feta cheese
1(3oz) pkg cream cheese softened
2tsp olive oil
1tsp prepared pesto

1. Heat oven to 375 degrees. Grease cookie sheet or use large bar pan. Unroll 1 can of dough onto wax paper or cutting board, firmly press perforations to seal. Press or roll to form 13x7 inch rectangle. In small bowl combine pesto and walnuts, mix well and spread over dough.

2. Unroll second can of dough. Firmly press perforations to seal. Press or roll out to 13x7 inch rectangle. Carefully place on top of first rectangle, sandwiching the filling in the middle.

3. Cut in half lengthwise to make two 7x6 1/2 inch rectangles, then cut each rectangle into 8 strips each. I find this easiest with a pizza cutter so as not to drag or tear the dough. "twist" each strip tightly and place on cookie sheet.

4. Bake at 375 for 14-19 minutes or until golden brown.

5. Meanwhile, in medium bowl or small food processor, combine sour cream, feta, and cream cheese. Mix until well blended and smooth. Place in serving bowl. Drizzle olive oil and pesto over spread. I like to use a knife to swirl this into the top so it looks pretty.

6. Serve warm twists alongside spread. Any leftover spread is really good on other types of warm bread, and can be saved in the fridge for about a week.

Yumm!