Sun-dried Tomato Crescents

Steps

• 1

  Heat oven to 375°F (190°C). Separate dough into 8 triangles.
• 2

  Place 1 tsp (5 mL) sun-dried tomatoes on short side of each triangle. Top with 1/2 tsp (2 mL) ricotta cheese.
• 3

  Roll up, starting at short side of triangle and roll to opposite point.
• 4

  Place point side down on ungreased baking sheet.
• 5

  Curve into crescent shape. Brush tops and sides with egg; sprinkle with poppy seeds.
• 6

  Bake for 10 to 13 minutes or until golden brown. Cool 5 minutes before serving.