Recently, one of my coworkers was bemoaning what I believe is a common predicament among parents. Basically, she said that having her kids help prepare a meal is great—in theory. She has two young children who like to help her cook. She loves that they’re interested, but since she’s constantly checking in to make sure they’re progressing and doing so safely, it actually ends up being more of a hindrance. (An adorable, endearing hindrance, but a hindrance nonetheless.)

I understand where she’s coming from. I remember helping my mom in the kitchen and wondering why it took twice as long to prepare a dish she’d served up quickly many times before. It’s great when kids want to help in the kitchen. It’s an important step in understanding the connection between food and family. My coworker doesn’t want them to stop helping her—she just wants them to be more autonomous. With that in mind, she tasked me with coming up with a recipe that her kids could complete from start to finish, entirely by themselves, in time for Father’s Day.

With these savory crescent rolls, I think I came close. Depending on how old your kids are, you may need to help them with placing the baking sheet in the oven and taking it out. And if you want to make your own pesto for the mozzarella and pesto-filled rolls, your child should probably have some supervision when running the food processor. But everything else, from gathering ingredients to putting them to use, can be done on their own. You’ll have time to focus on other aspects of the meal, and best of all, they’ll have a homemade Father’s Day gift to proudly serve the family.

Mozzarella and Pesto Crescent Rolls

Makes 8 crescent rolls

This recipe includes instructions for homemade pesto, but you can also use store-bought. Kosher crescent rolls are available at Trader Joe’s. Keep them refrigerated until needed. Make sure to drain the mozzarella before using it—if you don’t, the extra liquid will make the rolls soggy.

1 can crescent rolls
Thinly sliced mozzarella, drained on paper towels for 5 minutes
½ cup pine nuts
1 large garlic clove
1 cup basil leaves
¼ cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese
Salt, to taste

1. Preheat oven to 375 degrees. Line rimmed baking sheet with parchment paper.

2. For pesto: In food processor, process pine nuts, garlic, basil and oil until smooth, scraping down bowl as necessary. Transfer to small bowl and stir in Parmesan. Season with salt. Stir in more oil until pesto achieves desired consistency.

3. Remove crescent rolls from refrigerator, break apart, and lay out in front of you with the point facing away from you. Spread 1 teaspoon pesto over each roll. Layer one slice mozzarella ½ inch from bottom of roll, then roll up each triangle, pressing edges to seal. Place on prepared baking sheet, leaving two inches between each roll.

4. Bake until tops of rolls are golden brown, about 15 minutes. Rotate pan halfway through baking. Serve immediately.

Baked Brie and Jam Crescent Rolls

Makes 8 crescent rolls

Kosher crescent rolls are available at Trader Joe’s. Keep them refrigerated until needed.

1 can crescent rolls
Raspberry jam
Brie, sliced into thin, 1-inch-by-2-inch pieces
Honey, for garnish

1. Preheat oven to 375 degrees. Line rimmed baking sheet with parchment paper.

2. Remove crescent rolls from refrigerator, break apart, and lay out in front of you with the point facing away from you. Spread 1 teaspoon raspberry jam over each roll. Layer one slice brie ½ inch from bottom of roll, then roll up each triangle, pressing edges to seal. Place on prepared baking sheet, leaving two inches between each roll.

3. Bake until tops of rolls are golden brown, about 15 minutes. Rotate pan halfway through baking. Drizzle honey over top of rolls to taste. Serve.