8 oz. can quick crescent rolls
3 tbsp. prepared pesto sauce
4 tsp. finely chopped sundried tomatoes in oil, drained
1/4 c. coarsely chopped pine nuts or almonds, toasted
1 egg yolk
1 tsp. water
1 tbsp. grated fresh Parmesan cheese

Heat oven to 375 degrees. Grease cookie sheet. Unroll dough into 2 long rectangles. Place 1 on the greased cookie sheet; firmly pressing the perforations so they seal. Spread pesto sauce over rectangle to within 1/4 inch of edges; sprinkle with the sun-dried tomatoes. Reserve 1 tablespoon of the nuts; sprinkle remaining over the tomatoes. Put remaining rectangle over the top.

In small bowl, combine egg yolk and water; blend well. Brush over top of rectangle; sprinkle with the reserved nuts and Parmesan cheese. Bake for 10 to 12 minutes or until golden brown. Cut into 8 rectangles and then cut each of these rectangles in half diagonally to make 16 triangles. Serve warm.