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Seeded Crescent Wedges

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  • Prep 10 min
  • Total 30 min
  • Servings 32
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Created Sep 7, 2010
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Ingredients

  • 2 tbsp (25 mL) sunflower nuts
  • 1 tbsp (15 mL) caraway seed
  • 1 tbsp (15 mL) sesame seed
  • 1 can (8 crescents) Pillsbury* Original Crescents or Pillsbury* Reduced Fat Crescents
  • 2 tbsp (25 mL) Dijon mustard
  • 1 tbsp (15 mL) bourbon or apple juice
  • 1 tbsp (15 mL) honey

Steps

  •  
    1
    Heat oven to 375ºF. Spray large baking sheet with nonstick cooking spay. In small bowl, mix sunflower nuts, caraway seed and sesame seed; set aside.
  •  
    2
    Unroll dough; seperate into 4 rectangles. Place on baking sheet. Firmly press perforations to seal. 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 baking sheet. Cool 5 minutes. Serve warm or cool.

Nutrition Information

No nutrition information available for this recipe
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