- 1 tube (8 ounces) refrigerated crescent rolls
- 1 tablespoon butter, softened
- 1 teaspoon Italian seasoning
- Cut crescent roll dough apart along perforations. Spread all eight triangles with butter and sprinkle with Italian seasoning. Make four stacks by placing two pieces of dough on top of each other, stretching as needed to match the shapes. Using a 2-1/2 in. cookie cutter, cut two heart shapes out of each stack. Place on an ungreased baking sheet. Bake at 375° for 11-13 minutes. Serve warm. Yield: 8 rolls.
Originally published as Heart-shaped Herbed Rolls in Taste of Home February/March 1994, p14
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