Save on Pinterest

Basil & Sun-Dried Tomato Crescents

If your family is anything like mine, you may want to make a double batch of these crescents since they disappear so quickly. This is a low-fuss recipe that's high in flavor and is meant to be shared. —Mara Fletcher, Batesville, Indiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 rolls

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2/3 cup butter, softened
  • 1/2 cup minced fresh basil
  • 1/4 cup oil-packed sun-dried tomatoes, patted dry and finely chopped
  • 1 teaspoon garlic powder

Directions

  • Preheat oven to 375°. Unroll each tube of crescent dough; separate dough into eight triangles. In a small bowl, mix remaining ingredients; spread over triangles.
  • Roll up and place 2 in. apart on ungreased baking sheets, point side down; curve to form crescents. Bake 11-13 minutes or until golden brown.
Nutrition Facts
1 roll: 183 calories, 14g fat (6g saturated fat), 20mg cholesterol, 281mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video