INGREDIENTS
4
teaspoons finely chopped fresh parsley
4
teaspoons finely chopped fresh thyme leaves
4
teaspoons finely chopped fresh basil leaves
4
teaspoons finely chopped fresh oregano leaves
2
cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
16
small leaves fresh herbs, if desired
DIRECTIONS
1
Heat oven to 375°F. In small bowl, mix all chopped herbs.
2
Separate dough into 16 triangles. Sprinkle each with 1 teaspoon herb mixture; press lightly into dough. Roll up each triangle, starting at shortest side and rolling to opposite point. On ungreased cookie sheets, place rolls point sides down; curve each into crescent shape.
3
In small bowl, beat egg and water until blended. Brush egg mixture over tops of rolls. Place 1 herb leaf on top of each roll; brush egg mixture over top of leaf.
4
Bake 10 to 12 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft)
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