Sun-Dried Tomato Crescents

Crescent rolls pop up with a whole new flavor rolled inside. MORE+ LESS-

By Pillsbury Kitchens

October 9, 2018

Bake-Off® Contest 40, 2002

Pam Marlowe

Mount Pleasant, South Carolina

Ingredients

(8-oz.) can Pillsbury™ refrigerated crescent rolls

teaspoons purchased sun-dried tomato sauce and spread (from 10-oz. jar)

teaspoons ricotta cheese

tablespoons refrigerated or frozen fat-free egg product, thawed, or 1 egg, beaten

1/2

to 1 teaspoon poppy seed

Hide Images

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.