Step 1

Heat oven to 375°F. Spray 2 large cookie sheets with cooking spray; line with cooking parchment paper.

Step 2

In medium bowl, mix cream cheese and pesto until well blended.

Step 3

Unroll 1 can of crescent dough onto 1 of the cookie sheets; reshape dough to 13x8-inch rectangle. Spread cream cheese mixture evenly on top of crescent dough. Sprinkle with mozzarella cheese.

Step 4

Unroll second can of dough, and place on top of cheese layer, stretching to cover. With pizza cutter or sharp knife, trim 2 small triangle sections from each of the top sides slightly to form a tree shape. Set dough scraps aside. (After cutting, dough shape should be about 2 1/2 inches wide at the top and 8 inches across the bottom.)

Step 5

Using photo as a guide, with pizza cutter or sharp knife, cut dough horizontally completely across in 1-inch strips. Twist each strip a few times, and place down on cookie sheet in tree formation, using photo as a guide. Cut two small sections of dough from the scraps; twist and place next to the bottom of the tree for the trunk. Cut the remaining scraps of dough into four strips; twist into breadsticks, and place on remaining cookie sheet.

Step 6

Brush top of tree and breadsticks with melted butter, and sprinkle with Parmesan cheese. Bake separately, refrigerating second sheet while first is baking. For the breadsticks: Bake 10 to 12 minutes or until dough is golden brown and cooked all the way through. Cover loosely with foil to keep warm. For the tree: Bake 16 to 21 minutes, or until dough is golden brown and cooked all the way through.