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Sun-Dried Tomato Crescents

(7)
  1 reviews
  • 15 min prep time
  • 30 min total time
  • 5 ingredients
  • 8 servings
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Crescent rolls pop up with a whole new flavor rolled inside.

Bake-Off® Contest 40, 2002
Pam Marlowe
Mount Pleasant, South Carolina

1
(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
8
teaspoons purchased sun-dried tomato sauce and spread (from 10-oz. jar)
4
teaspoons ricotta cheese
2
tablespoons refrigerated or frozen fat-free egg product, thawed, or 1 egg, beaten
1/2
to 1 teaspoon poppy seed

Steps

  • 1 Heat oven to 375°F. Separate dough into 8 triangles. Place 1 teaspoon tomato sauce on short side of each triangle. Top each with 1/2 teaspoon ricotta cheese.
  • 2 Roll up, starting at short side of triangle and rolling to opposite point. Place, point side down, on ungreased cookie sheet. Curve into crescent shape. Brush tops and sides with egg product; sprinkle with poppy seed.
  • 3 Bake at 375°F. for 10 to 13 minutes or until golden brown. Cool 5 minutes before serving.
  • 1 Heat oven to 375°F. Separate dough into 8 triangles. Place 1 teaspoon tomato sauce on short side of each triangle. Top each with 1/2 teaspoon ricotta cheese.
  • 2 Roll up, starting at short side of triangle and rolling to opposite point. Place, point side down, on ungreased cookie sheet. Curve into crescent shape. Brush tops and sides with egg product; sprinkle with poppy seed.
  • 3 Bake at 375°F. for 10 to 13 minutes or until golden brown. Cool 5 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Snack
Calories
120
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
280mg
12%
Total Carbohydrate
12g
4%
Dietary Fiber
1g
4%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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