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Country Herb Croissants

I jazz up refrigerated crescent rolls with sour cream and herbs to create these croissants. I keep the herbs on hand, but feel free to substitute dried cranberries, chopped walnuts and grated orange peel for rolls to serve with brunch.—Tina Lust, Nevada, Ohio
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 rolls

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 tablespoon sour cream
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon celery salt

Directions

  • Unroll crescent roll dough and separate into triangles. In a small bowl, combine the sour cream, onion, parsley, sage and celery salt; spread over dough.
  • Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form crescent shape. Bake at 375° for 11-13 minutes or until golden brown. Serve warm.
Nutrition Facts
1 each: 117 calories, 6g fat (2g saturated fat), 1mg cholesterol, 270mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 2g protein.
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