Cheesy Pesto Wreath

• 2 (8 ounce) packages refrigerated crescent rolls
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup basil pesto, divided
• 12 sprigs fresh rosemary, or to taste
• 1 pint cherry tomatoes, or to taste

INSTRUCTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
2. Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles overlapping with the flat sides inward and the pointed sides outward to form a ring with a 5-inch circle in center; it will resemble a sunburst.
3. Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
4. Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
5. Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
6. Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.