Seeded Crescent Wedges

seeded crescent wedges Appetizer
Seeded Crescent Wedges
  • Prep 10 min
  • Total 30 min
  • Servings 32


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


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  • 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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