Open both cans of croissants and roll them out on a floured surface. Make sure the perforations are no longer there.
Spread the pesto on one layer of croissant dough.
Top with the second layer of croissant dough.
Slice the dough into long strips. Roll each strip up, similar to a cinnamon roll.
Top each with a sprinkle of Italian seasoning.
Place each roll in a prepared muffin tin. (I sprayed each with cooking spray).
Bake for approximately 20 minutes, or until the cruffins are golden brown.
Remove and let cool slightly before serving.
Cruffins are often shaped by using a regular muffin tin. You could also use individual baking cups if you wanted to make only a few at a time or use disposable ones to give them away as gifts to friends.You could also use puff pastry to make these instead of the crescent rolls.