1. Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. 
2. In a large bowl, whisk together eggs and black pepper; set aside. 
3. In a large skillet, heat olive oil over medium heat. Add white onion and cook until translucent. Add garlic and spinach; cook until spinach is wilted. Add egg mixture to skillet. Cook until eggs are set, stirring to scramble. Remove from heat. 
4. Separate crescent rolls into 16 triangles. On a baking sheet, arrange triangles, points outward, in a circle, creating a 6-inch space in the center. 
5. Spread pesto on centers of triangles. Top with egg mixture, cheese, Canadian bacon, and tomatoes. Fold top of each triangle over filling, then tuck top under bottom layer to secure. 
6. Bake 15 to 20 minutes or until golden brown. Transfer to a serving platter. 

Each serving contains: 184 calories, 11 g fat, 4 g saturated fat, 2 g trans fat, 58 mg cholesterol, 469 mg sodium, 13 g carbohydrates, 0 g fiber, 3 g sugar, 8 g protein. Daily values: 21% vitamin A, 6% vitamin C, 7% calcium, 8% iron.