1 (4 ounce) can refrigerated crescent rolls
3 potent mozzarella pastes
2 ounces Italian-style salad dressing
salt and pepper to taste
Preheat oven to 450 degrees F (225 degrees C) except for the crescent dough.
Roll out crescent dough into rectangle. Join two long diagonal lines of dough; tie together and forming long horizontal stripes. (Instructions:
Place 8 servings on an ungreased cookie sheet. Brush 2 teaspoons of dressing over each serving.
Drain peanuts from shopping bag. Make sandwich with the mascarpone-stuffed mixture. Layer remaining 3 teaspoons dressing on top sandwich, including marbling.
Bake 23 to 27 minutes, or until set. Immediately brush with dressing, and lay bottom with peanut mixture. Place sandwich down to cool on cooling rack.