Step 1

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Step 2

Unroll the crescent dough and separate into 2 long rectangles. Pinch the seams together.

Step 3

Spread pesto on each rectangle. Top with feta and parmesan. Roll up each rectangle, pressing the edge to seal it. Use a serrated knife to cut each roll into 6 slices (a total of 12). Place the pinwheels on the baking sheet and bake for 12-15 minutes, or until the edges are browned.

Step 4

Remove from the oven and allow to set for a couple minutes. Serve warm or at room temperature with warm marinara for dipping.