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Sun-dried Tomato Crescents

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  • Prep 20 min
  • Total 35 min
  • Servings 8
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Expect the unexpected! Deliciously flaky Pillsbury* Crescents pop up with a whole new flavor rolled inside.
Mar 30, 2015
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Ingredients

  • 1 can (235 g) Pillsbury* Crescent Rolls
  • 8 tsp (40 mL) finely chopped sun-dried tomatoes
  • 4 tsp (20 mL) ricotta cheese
  • 1 egg, beaten
  • 1 tsp (5 mL) poppyseeds

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.

Expert Tips

  • Tip 1
    Tip: Most store-bought sun-dried tomatoes are packed in oil, so be sure to drain them thoroughly before using.

Nutrition Information

120 Calories, 7g Total Fat, 2g Protein, 12g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 8
Calories
120
Total Fat
7g
Saturated Fat
1g
Cholesterol
0mg
Sodium
280mg
12%
Total Carbs
12g
Dietary Fiber
1g
Sugars
2g
Protein
2g
% Daily Value*:
Iron
4
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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