- 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
- 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. Yield: 16 rolls.
Originally published as Basil & Sun-Dried Tomato Crescents in Simple & Delicious October/November 2013, p47
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Reviewed Sep. 25, 2016
"Made these to go with tomato soup. Great comfort food combo! Next time I want to add a little cheese inside each one."