Country Herb Croissants Recipe

4.5 1 2
Country Herb Croissants Recipe
Country Herb Croissants Recipe photo by Taste of Home
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Country Herb Croissants Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Country Herb Croissants in Quick Cooking November/December 2003, p7

Nutritional Facts

1 each: 117 calories, 6g fat (2g saturated fat), 1mg cholesterol, 270mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Country Herb Croissants in Quick Cooking November/December 2003, p7

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gunslinger User ID: 544392 213967
Reviewed Dec. 4, 2014

"Very tasty, a great way to make a semi homemade dish your own."

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