Pesto crescents

Ingredients:

1 8 oz. can crescent rolls
2 tbsp. parmesan cheese
1 egg yolk
6 tsp., sun dried tomatoes in oil
3 tbps. pesto sauce (use envelope)
1 tbsp. water

Preparation:

Open crescent roll can.
In bowl combine parmesan cheese, sundried tomates and pesto sauce.
Mix well.
Open each individual crescent and place 1 tbsp. of mixture into center.
Fold over like a triangle.
Press edges down firmly with fork.
In small bowl mix together egg and water and with finger paint the egg mixture over the crescent.
Bake for 10-15 minutes or until golden brown.