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Country Herb Croissants

 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
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • Yield: 8 rolls.
Nutritional Facts: 1 serving (1 each) equals 117 calories, 6 g fat (2 g saturated fat), 1 mg cholesterol, 270 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.