1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons drained finely chopped marinated sun-dried tomatoes (from 8-oz jar)
1 package (2/3 oz) fresh basil leaves (30 to 35 leaves)
1/2 cup shredded Havarti cheese (2 oz)

Directions
Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.

Sprinkle sun-dried tomatoes over each rectangle, spreading evenly. Sprinkle each with basil and cheese.

Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.

Bake 15 to 20 minutes or until edges are golden brown.
Immediately remove from cookie sheet.
Serve warm.

Recipe compliments of www.tablespoon.com