Ingredients:

  • 2 Cans Refrigerated Crescent Roll Dough (seamless sheets preferred)
  • 4 oz Cream Cheese, softened
  • 1/2 cup Shredded Mozzarella Cheese
  • 1/4 cup Prepared Basil Pesto
  • 1 large Egg (for egg wash)
  • 1 tsp Water (for egg wash)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Unroll the first can of crescent dough (seamless sheet preferred) directly onto the parchment and shape it into a large triangle. In a small bowl, combine the softened cream cheese, mozzarella, and prepared pesto. Spread this filling mixture evenly over the dough, stopping about a half-inch from the edges.
  2. Unroll the second can of dough and gently place it directly over the filling, aligning the edges. Firmly pinch the edges closed all the way around, then use a fork to crimp the entire perimeter, sealing the filling securely inside.
  3. Using a pizza cutter or sharp knife, cut a clean vertical line down the center of the triangle, stopping before the bottom 'trunk' area. Starting near the bottom, cut horizontal strips (the branches) approximately 1 inch wide, cutting only up to the central line. Leave the central spine uncut. Take each 1-inch strip and twist it 2 to 3 times away from the center. Lay it back down flat. Use the dough scraps to form a small rectangular trunk at the base.
  4. In a small bowl, whisk together the large egg and 1 teaspoon of water to create the egg wash. Brush the entire tree aggressively with the egg wash to ensure a rich golden color. Bake for 15 to 18 minutes, or until the dough is deep golden brown and puffed up.