Preheat oven to 375°F

Unroll the crescent rolls onto a lightly floured surface and roll out slightly.

Spread the pesto sauce evenly over the entire sheet of dough, then sprinkle with Parmesan and mozzarella cheese.

Starting at the long edge, roll the dough until the other side. Using a sharp knife, slice into 1/2 inch to 1 inch slices. (I got 15 slices)

Place the pinwheels onto a sheet pan or in a baking dish.

Bake for 12-17 minutes, or until golden brown on the edges.

Serve with marinara sauce for dipping.