Ingredients
4
oz (from 8-oz package) cream cheese, softened
1/2
cup refrigerated basil pesto (from 7-oz container)
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
cup shredded mozzarella cheese (4 oz)
1
tablespoon butter, melted
1
tablespoon grated Parmesan cheese
Preparation
Heat oven to 375°F. Spray 2 large cookie sheets with cooking spray; line with cooking parchment paper.
In medium bowl, mix cream cheese and pesto until well blended.
Unroll 1 can of crescent dough onto 1 of the cookie sheets; reshape dough to 13x8-inch rectangle. Spread cream cheese mixture evenly on top of crescent dough. Sprinkle with mozzarella cheese.
Unroll second can of dough, and place on top of cheese layer, stretching to cover. With pizza cutter or sharp knife, trim 2 small triangle sections from each of the top sides slightly to form a tree shape. Set dough scraps aside. (After cutting, dough shape should be about 2 1/2 inches wide at the top and 8 inches across the bottom.)
Using photo as a guide, with pizza cutter or sharp knife, cut dough horizontally completely across in 1-inch strips. Twist each strip a few times, and place down on cookie sheet in tree formation, using photo as a guide. Cut two small sections of dough from the scraps; twist and place next to the bottom of the tree for the trunk. Cut the remaining scraps of dough into four strips; twist into breadsticks, and place on remaining cookie sheet.
Brush top of tree and breadsticks with melted butter, and sprinkle with Parmesan cheese. Bake separately, refrigerating second sheet while first is baking. For the breadsticks: Bake 10 to 12 minutes or until dough is golden brown and cooked all the way through. Cover loosely with foil to keep warm. For the tree: Bake 16 to 21 minutes, or until dough is golden brown and cooked all the way through.
