two 8 ounce cans refrigerated crescent roll dough
1/2 cup pesto
2 tablespoons finely chopped walnuts
1/4 cup sour cream
1 cup crumbled feta cheese
3 ounces softened cream cheese
2 teaspoons olive oil
1 teaspoon pesto

Heat oven to 375°F. Grease baking sheets. Unroll dough onto cutting board or sheet of waxed paper. Press peforations together to seal. Press or roll into 7x13 inch rectangle. Combine pesto and walnuts and spread over dough. Press remaining can of dough together, roll into 7x13 inch rectangle and place over filling. Cut filled dough in half crosswise. Cut each half into 8 strips. Twist each strip lightly and place on prepared baking sheets. Bake 14-19 minutes till golden brown. Combine sour cream, feta and cream cheese. Place in serving bowl. Combine oil and pesto. Drizzle over cheese mixture and marble with tip of knife. Serve warm twists with spread.