Seeded Crescent Wedges

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

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    35
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    80mg
    80%;
    Total Carbohydrate
    4g
    4%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    0g
    0%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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