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.

Original Crescents

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

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.