Sun-dried Tomato Crescents

Prep Time:20 Mins | Total Time:35 Mins | Makes:8
  

  

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


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


  • Heat oven to 375°F (190°C). Separate dough into 8 triangles.
  • Place 1 tsp (5 mL) sun-dried tomatoes on short side of each triangle. Top with 1/2 tsp (2 mL) ricotta cheese.
  • Roll up, starting at short side of triangle and roll to opposite point.
  • Place point side down on ungreased baking sheet.
  • Curve into crescent shape. Brush tops and sides with egg; sprinkle with poppy seeds.
  • Bake for 10 to 13 minutes or until golden brown. Cool 5 minutes before serving.
Sun-dried Tomato Crescents




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


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1 Snack: Calories 120; ( Calories from Fat 60 ); Total Fat 7g ( Saturated Fat 1g ) ; Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 12g ( Dietary Fiber 1g , Sugars 2g ); Protein 2g  Percent Daily Value* : Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.

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