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Italian-Style Croissants Recipe

Italian-Style Croissants Recipe

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. YIELD:8 servings


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


  • 1. 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.
  • 2. Brush with egg white; sprinkle with Italian seasoning. Bake at 375° for 10-13 minutes or until lightly browned. Yield: 8 servings.

Nutritional Facts

1 croissant: 140 calories, 8g fat (2g saturated fat), 2mg cholesterol, 269mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 3g protein.

Reviews for Italian-Style Croissants

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Reviewed 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."

Reviewed 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."

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