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Italian-Style Croissants

This is one of my easiest breads. A touch of pesto and Italian seasoning quickly doctor up refrigerated crescent dough, so you’re ready to roll. —Ann Marie Barber, Oakland Park, Florida
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 8 teaspoons prepared pesto
  • 1 large egg white, lightly beaten
  • 1-1/2 teaspoons Italian seasoning


  • Preheat oven to 375°. Unroll crescent dough; separate into triangles. Spread each with 1 teaspoon pesto. Roll up from the wide end and place pointed side down 2 in. apart on ungreased baking sheets. Curve ends down to form a crescent shape.
  • Brush with egg white; sprinkle with Italian seasoning. Bake until lightly browned, 10-13 minutes.
Nutrition Facts
1 croissant: 140 calories, 8g fat (2g saturated fat), 2mg cholesterol, 269mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 3g protein.
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Average Rating:
  • justmbeth
    Mar 7, 2016

    Yummy! And a cinch to assemble. I agree with previous poster about quantity of Italian seasoning. I only used about 1/2 tsp.

  • terratoo
    Jan 16, 2012

    These were so easy and delicious. Used reduced fat crescent rolls and the amount of Italian seasoning I felt was too much and I used less. Will definitely be making these often and for guests.