Crescent Rolls with Fresh Herbs
Press a few fresh herbs into the dough, roll up the crescents, brush with egg and bake — simple, but oh, so elegant.
- 4 tsp finely chopped fresh parsley
- 4 tsp finely chopped fresh thyme leaves
- 4 tsp finely chopped fresh basil leaves
- 4 tsp finely chopped fresh oregano leaves
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- 1 egg
- 1 tsp water
- 16 small leaves fresh herbs, if desired
1 Serving: Calories 110 (Calories from Fat 60); Total Fat 6g; (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 15mg; Sodium 220mg; Potassium 10mg; Total Carbohydrate 11g; (Dietary Fiber 0g); Sugars 2g; Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%
Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
- Heat oven to 375°F. In small bowl, mix all chopped herbs.
- Separate dough into 16 triangles. Sprinkle each with 1 teaspoon herb mixture; press lightly into dough. Roll up each triangle, starting at shortest side and rolling to opposite point. On ungreased cookie sheets, place rolls point sides down; curve each into crescent shape.
- In small bowl, beat egg and water until blended. Brush egg mixture over tops of rolls. Place 1 herb leaf on top of each roll; brush egg mixture over top of leaf.
- Bake 10 to 12 minutes or until golden brown. Serve warm.
- About 1/3 cup of any one herb or a combination of herbs can be substituted for the four herbs in this recipe.
- Use kitchen scissors to quickly chop the fresh herbs.