Sun-dried Tomato Crescents

Expect the unexpected! Deliciously flaky Pillsbury* Crescents pop up with a whole new flavor rolled inside. ...MORE + LESS -

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

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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.