Seeded Crescent Wedges

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  • 10 min prep time
  • 30 min total time
  • 7 ingredients
  • 32 servings

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™ refrigerated Crescent Dough Sheet
2
tablespoons Dijon mustard
1
tablespoon bourbon or apple juice
1
tablespoon honey

Directions

  1. 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. 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. 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. 4 Bake 9 to 14 minutes or until golden brown. Remove from cookie sheet. Cool 5 minutes. Serve warm or cool.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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