Seeded Crescent Wedges

Make a tasty appetizer that's good cold as well as warm. Three seed varieties set this one apart.

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Servings 32

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Bake-Off® Contest 39, 2000

Barbara Lento

Aliquippa, Pennsylvania

ingredients 7
Prep Time 10 min
Total Time 30 min

Ingredients

2: tablespoons sunflower nuts

1: tablespoon caraway seed

1: tablespoon sesame seed

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2: tablespoons Dijon mustard

1: tablespoon bourbon or apple juice

1: tablespoon honey

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Directions

1 Heat oven to 375°F. Spray large cookie sheet with cooking spray. In small bowl, mix sunflower nuts, caraway seed and sesame seed; set aside.
2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. Cut each rectangle into 8 wedges. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on cookie sheet. Cut each rectangle into 8 wedges.
3 In small bowl, stir mustard, bourbon and honey until well blended. Brush over wedges. Separate wedges slightly. Sprinkle each wedge with seed mixture.
4 Bake 9 to 14 minutes or until golden brown. Remove from cookie sheet. Cool 5 minutes. Serve warm or cool.