Crab Crescents by
•1 tube (8 ounces) refrigerated crescent rolls
•3 tablespoons prepared pesto
•1/2 cup fresh crabmeat
Unroll crescent dough; separate into eight triangles. Cut each triangle in half lengthwise, forming two triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoonful of crab along the wide end of each triangle. Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet.
Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 16 appetizers.