Pot Pesto Roll-Ups

1 8-ounce can refrigerated crescent rolls
1 cup olive oil
½ cup fresh basil, chopped
½ ounce cannabis bud, finely chopped
½ cup grated parmesan cheese
½ cup grated Romano cheese
3 tablespoons minced garlic

Mix all ingredients except the crescent dough in a food processor to make pesto and refrigerate for at least 24 hours. Separate crescent dough into triangles and spread with pesto. Cut each triangle in half, making 16 long triangles. Roll up triangles and place on an ungreased baking sheet. Bake in a 375-degree oven 12 to 15 minutes or until golden.