PESTO POPPERS

1 1/2 c. Confetti Mild or Hot Pepper Ribbons
1 c. lightly packed fresh basil leaves
1 clove garlic, peeled
1/3 c. freshly grated parmesan cheese
1/4 c. pine nuts
Dash salt
4 pkg. crescent rolls

In a food processor blend peppers, basil, garlic, cheese, and pine nuts until finely chopped. Season to taste with salt.

Preheat oven to 350°F. Roll out crescent dough. Cut each triangle in half crosswise. Drop ½ tsp. pesto near large end and roll up. Place on greased cookie sheet and bake 8-10 min. Serve warm. Freezes well.