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Crescent Butterflies

 Crescent Butterflies
Our Test Kitchen home economists created these savory snacks that kids will enjoy dipping in marinara sauce. A cookie cutter makes it easy to cut the butterfly shapes from crescent roll dough.
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 giant Slim Jim snack sticks, cut into 2-inch pieces
  • 2 tablespoons butter, melted
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 cup marinara sauce, warmed

Directions

  • Unroll crescent dough on a lightly floured surface; roll into a
  • 12-in. x 9-in. rectangle. Seal seams. Cut with a butterfly cookie
  • cutter dipped in flour. Place 1 in. apart on an ungreased baking
  • sheet. Press a snack piece in the middle of each butterfly;
  • carefully pinch dough around the long sides of snack piece.
  • Brush wings with butter. Sprinkle with cheese and Italian seasoning.
  • Bake at 375° for 10-12 minutes or until golden brown. Cool for
  • 10 minutes before removing to a wire rack. Serve warm with marinara
  • sauce. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 130 calories, 8 g fat (3 g saturated fat), 11 mg cholesterol, 282 mg sodium, 10 g carbohydrate, trace fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Crescent Butterflies (continued)

Wine (continued)
Grigio
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